in Germany

Savoy cabbage in cream sauce

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Ingredients for 3 servings:

  • 1 kg savoy cabbage
  • 200 g dried beef, streaky
  • 1 tbsp oil
  • 500 g crème fraîche
  • 125 ml meat broth
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Dice the bacon and fry until translucent, then add the savoy cabbage and sauté. Season with salt, pepper, and nutmeg and deglaze with the meat broth. Stir in the crème fraîche and bring to a boil. Cover the pot and simmer for 20 minutes. Season again to taste.

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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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