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Savoy cabbage – very easy to prepare

updated

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Ingredients for 4 servings:

  • 1 head of savoy cabbage
  • 1 onion(s)
  • 1 cup of cream
  • salt and pepper
  • ⅛ liter of water
  • 4 tsp, heaped vegetable broth, instant
  • 1 pinch(s) of sugar
  • Marjoram, dried
  • Butter and oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

simple and delicious

Remove the outer leaves from the savoy cabbage. Halve and remove the stalk. Divide again and cut into strips. Wash. Briefly fry the diced onion in butter and oil. Add the cabbage and sauté for about 5 minutes. Then season with salt, marjoram, and sugar. Deglaze with the water and cream, add the vegetable stock, and simmer for about 15 minutes (depending on the desired firmness). Finally, season with salt and pepper. Goes well with spaetzle, pasta, or potatoes and meat.

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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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