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Savoy Cabbage with Smoked Pork in Cream Sauce

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Savoy Cabbage with Smoked Pork in Cream Sauce

The perfect savoy cabbage with smoked pork in cream sauce recipe with a picture and simple step-by-step instructions.

  • 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
  1. Peel the onion, dice it finely and sauté in the butter until translucent.
  2. Remove the stalk from the savoy cabbage, cut into small pieces, add to the onion and sauté
  3. Season the savoy cabbage with salt, pepper, nutmeg and caraway seeds, add the stock and simmer for about 10 minutes.
  4. Add the Kasseler (see my KB) cut into cubes to the savoy cabbage and simmer for another 10 minutes.
  5. 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.
Dinner
European
savoy cabbage with smoked pork in cream sauce

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Written by John Myers

Professional Chef with 25 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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