Savoy cabbage pan

Ingredients for 4 servings:

• 1 head of savoy cabbage (approx. 1500 g)
• salt water
• 125 g ham, raw, diced
• 4 potatoes
• 1 tbsp vegetable broth, granulated
• 1 m.-sized onion(s)
• 2 tbsp oil
• 250 ml white wine or water
• salt and pepper
• Water
• possibly caraway powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Peel and dice the potatoes, and boil in salted water until almost tender. Remove the coarse outer leaves from the savoy cabbage. Cut the savoy cabbage into slices about 3 cm thick. Set aside the 4 best-looking slices that don’t have a stalk and won’t fall apart too much (usually the two outer ones and the next slice towards the inside) – we’ll need them for another recipe (savoy cabbage schnitzel). Brown the remaining savoy cabbage in a pan or large pot with 1 tablespoon of oil. Add a little caraway seeds – caraway makes the savoy cabbage more digestible. If you don’t like caraway seeds, simply omit them. Sprinkle the granulated stock over the cabbage, deglaze everything with the wine, and simmer the savoy cabbage over low heat until tender. Be careful not to burn. Add a little more wine (or water) if needed. Once the savoy cabbage is tender, continue simmering until the liquid has evaporated. Add the potatoes and stir. Season again with salt and pepper and sear again vigorously in the second tablespoon of oil. You can replace the white wine with water to save calories. You can also omit the ham, making it vegetarian and suitable for a diet combining diet. Now, use low-calorie frying cream instead of oil, and the dish is also suitable for a low-fat diet.