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Steamed savoy cabbage

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Ingredients for 4 servings:

  • 1 savoy cabbage, quartered, without stalk, approx. 5 mm wide strips
  • 1 onion(s), finely diced
  • 100 g bacon, lean, finely diced
  • 3 tbsp olive oil
  • 2 tbsp crème fraîche
  • salt and pepper
  • 1 clove(s) garlic, finely chopped
  • nutmeg
  • 100 ml water or broth

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Rustic

Add oil to a pot and sauté the onion until translucent. Add the bacon and fry. Add the savoy cabbage and garlic to the pot. Add 100 ml of water (stock is better, of course). Simmer for about 20 minutes. Season with salt and pepper. Ideally, the liquid should be evaporated, but the savoy cabbage should still have a bite. Stir in the crème fraîche.

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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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