Contents
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Ingredients
- 1 head Savoy cabbage
- 500 g Kasseler cooked
- 1 Onion
- 1 a cup Cream
- 300 ml Vegetable broth
- 2 tbsp Butter
- 1 tbsp Flour
- Salt
- Pepper
- Nutmeg
- Caraway seeds
Instructions
- Peel the onion, dice it finely and sauté in the butter until translucent.
- Remove the stalk from the savoy cabbage, cut into small pieces, add to the onion and sauté
- Season the savoy cabbage with salt, pepper, nutmeg and caraway seeds, add the stock and simmer for about 10 minutes.
- Add the Kasseler (see my KB) cut into cubes to the savoy cabbage and simmer for another 10 minutes.
- Stir the flour in half a cup of water, add to the savoy cabbage with the cream, bring to the boil, stir well and serve with boiled potatoes.
Nutrition
Serving: 100gCalories: 145kcalCarbohydrates: 5.1gProtein: 1gFat: 13.6g