John Myers
Vegetables: Braised Savoy Cabbage
The perfect vegetables: braised savoy cabbage recipe with a picture and simple step-by-step instructions.
- 800 g Savoy
- 2 Onions
- 150 ml Cream
- 100 ml White wine
- 120 g Leftover ham, for me it was pata negra
- 1 Tl Organic coconut oil, not the hard blocks
- 0,5 Tl Caraway seeds, if you don’t like that, take ground caraway seeds
- 10 Juniper berries
- 1 heaped Tl Salt
- We didn’t finish the vegetables, there was still a good leftover.
- Wash and roughly cut the savoy cabbage. Finely chop the onions and ham. Cut out the hard stalk beforehand and dispose of it.
- Put the coconut oil in the pan and briefly fry the onion and ham. Then I braised the savoy cabbage. Every now and then quenched with the white wine.
- Then add the spices and the caraway seeds as well as the juniper berries. The grains can be put in a tea egg. So you have to look for everything afterwards.
- I don’t add the cream until the end.
- I let the savoy cabbage become very soft. That’s a matter of taste. After 45 minutes the vegetables were done.
- Taste and, if necessary, add seasoning. I have not thickened it.
- Vegetarians simply leave out the ham.
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