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Savoy Cabbage Swims in Cream

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Savoy Cabbage Swims in Cream

The perfect savoy cabbage swims in cream recipe with a picture and simple step-by-step instructions.

  • 1 kg Savoy
  • 2 tsp Ground caraway seeds
  • 2 tsp Sugar
  • Salt flavored
  • 1 A dash of vinegar
  • 150 g Smoked bacon cubes
  • 2 Chopped onions
  • 1 Cup of cream
  • 3 tsp Broth, organic
  • 250 ml Water
  1. Remove the outer leaves from the savoy cabbage. Cut in half, remove the stalk. Cut into fine to coarse leaves. Fry the bacon and onions. Put on the savoy cabbage with 1/4 liter of water, add the stocking powder, as well as onions and fried bacon. Simmer slowly, collapse quickly.
  2. Add cumin, sugar, vinegar and cook until soft to firm to the bite. I was mediocre. Shortly before the end I drained the broth, the whole thing draws water and refined the whole thing with a cup of cream. Season to taste with salt. A great taste experience and a regional recipe. Side dishes as desired
Dinner
European
savoy cabbage swims in cream

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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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