in Recipes

Savoy cabbage cream puree

updated

Spread the love

Ingredients for 2 servings:

  • 250 g savoy cabbage
  • 100 g salt water
  • 100 g cream
  • 1 small onion(s)
  • 1 tbsp oil
  • salt and pepper
  • chili powder
  • possibly soup seasoning

Instructions

Working time approx. 12 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 22 minutes

Peel the onion, finely dice, and sauté in oil. Halve the savoy cabbage and cut into strips. Cook in salted water in a pressure cooker for 5 minutes, or longer without a pressure cooker. Drain the cooking water and add the cream. Purée, adding more cream or a little of the salted water, if desired, depending on the desired consistency. Season to taste and serve as a side dish.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Autumnal couscous salad

Apple mousse with grape and fig compote