Simple savoy cabbage

Ingredients for 4 servings:

• 1 head of savoy cabbage
• some olive oil
• n. B. water
• 200 g crème fraîche
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

cheap, tasty, simple, vegetarian

Remove the stalk of the savoy cabbage and pick off the individual leaves, discarding the outermost dark green leaves. Wash the remaining leaves and pat dry, then cut them into bite-sized pieces with a sharp knife. Cut out the stem ends and discard them as well. Heat a little oil in a very large pot (you may need to divide the vegetables between two pots first) and add the savoy cabbage. Sauté the vegetables for a while, stirring frequently, as otherwise the cabbage is prone to burning. After about 5 minutes, deglaze with water. Use only enough water to cover the bottom, but the savoy cabbage is not floating. Season generously with salt and pepper. Simmer with the lid on for about 20-25 minutes (or to taste), stirring frequently and checking that nothing burns. Once the savoy cabbage has reached the desired consistency, drain any excess water (place the vegetables in a sieve and then return them to the pot) to help the spices and crème fraîche adhere. Add 200 g of crème fraîche to the savoy cabbage and season again with salt and pepper. Stir well and serve. It goes well with rösti and pepper sauce. Even without any side dishes, it’s a delicious, healthy, and inexpensive vegetable.