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Savoy cabbage in chive cream

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Ingredients for 4 servings:

  • 1 g savoy cabbage, 700 g
  • 50 g butter
  • salt and pepper
  • ¼ ml vegetable stock
  • ¼ ml cream
  • 200 g bacon, streaky
  • 4 eggs
  • 2 eggs, including the yolk
  • 1 bunch of chives

Instructions

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

Clean the savoy cabbage, quarter it, and then remove the stalk. Cut the savoy cabbage quarters into strips. Sauté in butter. Season with salt and pepper. Add the stock and cream, cover, and simmer over low heat for 15-20 minutes. Meanwhile, finely dice the bacon and fry in a pan until crispy. Boil the eggs for 8 minutes, rinse, and peel, then halve them. Whisk the egg yolks. Remove the savoy cabbage from the heat, stir in the egg yolks, and do not allow to cook any further. Finely chop the chives and add them to the savoy cabbage along with the bacon. Season to taste and serve with the halved eggs. Serve with boiled potatoes or baguette.

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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.

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