Savoy cabbage in mustard cream

Ingredients for 4 servings:

• 750 g savoy cabbage
• 30 g butter or margarine
• 2 onions
• ½ tsp sugar
• 125 ml vegetable stock
• 100 ml whipped cream
• 2 tbsp grainy mustard
• salt and pepper
• possibly caraway powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Quarter the savoy cabbage, remove the stalk, and cut into thin strips. Blanch in boiling salted water for 3 minutes, then drain in a sieve and refresh. Finely dice the onion. Heat the fat, sauté the onion and sugar, add the lightly squeezed savoy cabbage, and braise briefly. Then deglaze with vegetable stock and cream, add the mustard, and simmer uncovered in the pot for 10 minutes, stirring occasionally. Season to taste with salt, pepper, and perhaps caraway powder. Delicious with roasted duck breast and Schupfnudeln (German dumplings). Also great with goose, venison, or simply bratwurst! For a leaner dish, replace the sweet cream with sour cream (only 10% fat and also delicious!).