John Myers
Savoy
The perfect savoy recipe with a picture and simple step-by-step instructions.
- 1 head Savoy
- 1 tbsp Butter
- 2 Shallots
- 1 Clove of garlic
- 100 ml White wine
- 100 ml Cream or crema di cucina
- Salt, pepper, chilli
- Remove the outer leaves from the savoy cabbage, quarter the head and cut out the stalk. Cut the savoy cabbage into strips about 1 cm wide. Blanch them in plenty of salted water. It should still be firm to the bite. Pouring off.
- Finely dice shallots and garlic. Sauté in the butter. Add the blanched savoy cabbage, deglaze with white wine (if you don’t like wine you can also use broth), fold in the cream, season well with pepper and a little chilli. Stir well and let it steep for 2 minutes.
- I like schnitzel or chicken legs and mashed potatoes best.
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