Cream Savoy Cabbage with Potatoes and Nutmeg
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 gr head savoy cabbage
- 1 kg potato (s)
- 5 slices bacon from the back (thick )
- 2 cups cream
- flour
- Nutmeg, ground
- 1 pinch (s) sugar
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Remove the savoy cabbage leaves from the stem and rinse thoroughly with water. Roll up the leaves, cut into coarse strips and place in a medium-sized saucepan. Fill the pot with water until the savoy cabbage is covered. Put the lid on and cook until cooked.
- Peel the potatoes and cook them too.
- Cut 5 slices of thick back bacon from the piece into small fine cubes, place in another saucepan and let melt at low temperature until the bacon is translucent.
- As soon as the savoy cabbage is done, collect the broth in a bowl. Put the lid back on the saucepan with savoy cabbage, set aside and let rest.
- Prepare a bowl with flour.
- Take 3 - 4 cups of the collected broth and at the same time add 2 cups of cream to the bacon and bring to the boil at a medium-high temperature. Add enough of the flour while stirring vigorously with the whisk until a thick consistency forms (it is important that you stir continuously to avoid lumps of flour). If the sweat is too thick, take another cup from the broth and add it. Set the hotplate to the lowest setting. Now season the sweat generously with nutmeg, a little salt, a little pepper and a pinch of sugar as required and then stir in the already cooked savoy cabbage.
- Arrange and serve with the potatoes.
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