John Myers
Savoy Cabbage with Mashed Potatoes and Fried Egg
The perfect savoy cabbage with mashed potatoes and fried egg recipe with a picture and simple step-by-step instructions.
- 1 Savoy cabbage fresh
- Vegetable broth
- 100 ml Cream liquid organic
- 6 half Sun-Dried tomatoes
- Freshly ground nutmeg
- 3 tsp Vegetable powder organic
- 0,5 tsp Caraway seeds organic
- 0,5 tsp Ras-El-Hanout Spice Mixture Morocco
- Black pepper from the mill
- It’s best to buy a fresh savoy cabbage from the market. It is best to cook the savoy cabbage so that it can steep for another half an hour to 1 hour.
- Fill a large saucepan with water and bring to a boil. In the meantime, remove the stalk from the savoy cabbage and loosen the large leaves, then quarter the head and wash everything briefly. Blanch portion by portion in boiling water for about 2 minutes, remove with a slotted spoon and immediately rinse in cold water. Throw away the cooking water. Cut the tomatoes into pieces. Grate nutmeg, coarsely crush whole caraway seeds in a mortar.
- Cut the sausage into strips and again into small pieces. Melt some rapeseed oil and a small piece of butter in a large saucepan. Then turn up the heat and add the savoy cabbage, heat everything quickly and fill up with vegetable stock. Do not add too much, only 3 cups at most, depending on the amount of cabbage. There should only be enough liquid in the pot that the cabbage is half or less in the broth. Reduce heat, should stew.
- Then add about 3 teaspoons of organic vegetable stock powder, nutmeg, caraway seeds and Ras-el-Hanout spice to the pot and stir in everything. Stir everything from time to time. When the cabbage becomes softer, add a dash of cream and continue to simmer with the pan open to reduce the liquid.
- The savoy cabbage should not be cooked too soft. Turn off the heat and let everything steep.
- Warm up shortly before serving and sprinkle with some freshly ground pepper.
- I served mashed potatoes (with a hint of nutmeg and cream) and fried eggs with this spicy savoy cabbage. The beautiful creamy sauce was created in the Wirsing pot by the way.
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