Savoy cabbage affogato

Ingredients for 4 servings:

• 1 small head of savoy cabbage
• 2 cloves garlic
• 50 g sliced ​​ham, Tyrolean bacon, Serrano or similar
• 2 tbsp olive oil
• 250 ml chicken broth
• Salt
• pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

cooked al dente, as a side dish to meat and fish

Divide the savoy cabbage into leaves, wash, drain, remove the ribs and cut the leaves across the ribs into narrow strips about 1/2cm wide. Cut the ham into narrow strips and fry briefly, then fry the chopped garlic briefly. Remove both from the pot. Heat 2 tablespoons of olive oil in a pot. Gradually add the savoy cabbage strips and sauté over medium heat, stirring frequently. Gradually add the chicken stock a little at a time so that the cabbage doesn’t fry but only braises with a small amount of liquid. Always only add as much stock as evaporates during braising. Just before the end of the cooking time, add the ham and garlic mixture back in. If necessary, carefully add more salt and season with freshly ground black pepper. The cabbage should still be firm to the bite and retain its vibrant color; there will be hardly any liquid left at the end, as you are cooking without a lid. Approximate cooking time is 10-15 minutes. Please taste the savoy cabbage, as young savoy cabbage cooks very quickly. If the leaves are already strong and the cabbage is harvested later, it may be necessary to cook the cabbage over low heat for another 5 minutes. If you replace some of the chicken stock with sweet cream, you get a wonderful creamed savoy cabbage; you may want to omit the ham. A good accompaniment to pan-fried dishes (game, duck, beef, lamb), fried fish, meatballs, and bratwurst. A truly all-round side dish. Both winter savoy cabbage and tender spring savoy cabbage are excellent for this preparation.