in Recipes

Savoy cabbage with egg

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Ingredients for 4 servings:

  • 1 small savoy cabbage
  • 8 eggs
  • 150 ml milk
  • 1 tbsp oil
  • salt and pepper
  • nutmeg

Instructions

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

Cut the savoy cabbage into strips and wash. Discard the tougher parts of the head. Heat the oil in a pan and fill it with savoy cabbage. Brown, adding a handful of savoy cabbage from time to time until it is completely covered in the pan. Continue to simmer for another 5-10 minutes over medium heat. If the savoy cabbage starts to burn, deglaze with a little water and reduce the heat. Lightly season with salt. Meanwhile, whisk the eggs with the milk and season with salt, pepper, and nutmeg. Pour the mixture over the savoy cabbage in the pan and let it set, stirring occasionally. We always serve it with rice.

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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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