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Savoy cabbage with peanut sauce

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Ingredients for 3 servings:

  • 2 tbsp rapeseed oil
  • 1 small head of savoy cabbage, approx. 1 – 1.2 kg
  • 2 tsp peanut butter
  • 3 tbsp peanuts, freshly ground
  • 200 ml cream (oat cream) or alternatively soy or rice cream or organic whole milk
  • rapeseed oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

solo as a filling meal or as a side dish

Wash, trim, and finely chop the savoy cabbage. Remove the stalk, but feel free to use the dark green outer leaves, which contain particularly high levels of secondary plant compounds. Remove any coarse leaf veins. Then sauté the finely chopped savoy cabbage in hot rapeseed oil, deglaze with the oat cream, and stir in the peanut butter and ground peanuts. Cook with the lid on for about 20 minutes. This amount is enough for 3 people to fill you up, or for 6 to 8 people as a side dish.

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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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