John Myers
Savoy Cabbage Mustard Cream with Egg and Potatoes
The perfect savoy cabbage mustard cream with egg and potatoes recipe with a picture and simple step-by-step instructions.
- 500 g Potatoes
- Salt
- 2 piece Eggs
- 500 g Savoy
- 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
- 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.
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