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Savoy cabbage with herb crème fraîche

updated

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Ingredients for 5 servings:

  • 1,000 g savoy cabbage
  • 2 onions, red
  • 40 g butter
  • 150 ml vegetable stock
  • 200 g crème fraîche with herbs
  • Salt and pepper, white from the mill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with fish or pan-fried dishes

Remove the outer leaves of the savoy cabbage. Cut the cabbage into eighths and cut into strips. Rinse and drain. Peel and dice the onion. Melt the butter in a saucepan and sauté the diced onion. Then add the cabbage and sauté. Add the vegetable stock and simmer the cabbage over low heat for 20-30 minutes. Add the crème fraîche and mix well. Finally, season the vegetables with salt and pepper.

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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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