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Savoy Cabbage Mustard Cream with Egg and Potatoes

5 from 5 votes
Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 95 kcal

Ingredients
 

  • 500 g Potatoes
  • Salt
  • 2 piece Eggs
  • 500 g Savoy cabbage
  • 1 small Onion
  • 20 g Butter
  • 150 ml Whipped cream
  • 100 ml Vegetable broth
  • 1 tsp Mustard medium hot
  • Freshly grated nutmeg
  • Salt and pepper
  • 1 tbsp Finely chopped parsley

Instructions
 

  • Peel the potatoes, cut in half, quarter them and cook in boiling salted water for about 20 minutes. Cook the eggs in boiling water for about 8 minutes, then rinse with cold water.
  • Clean and quarter the pork sausage. Remove the stalk. Cut the quarter crosswise into thin strips. Finely dice the onion. Melt the butter in a saucepan, sauté the savoy cabbage and onions. Season with nutmeg and salt. Cover and cook over a medium heat for 5 minutes.
  • Add the whipped cream and vegetable stock, bring to the boil and cook on a medium heat for another 5 minutes. Season the cream sausage with 1-2 teaspoons of mustard, salt and pepper.
  • Peel and halve the eggs. Drain the potatoes and let them evaporate. Arrange savoy cabbage mustard cream with egg and potatoes on plates and serve sprinkled with parsley.

Nutrition

Serving: 100gCalories: 95kcalCarbohydrates: 7.9gProtein: 2.2gFat: 6g
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Written by John Myers

Professional Chef with 25 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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