Creamed Cabbage
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 savoy cabbage (leftover from the cabbage rolls)
- 1 onion (s)
- 1 teaspoon stock, grained
- 1 tablespoon cream cheese
- 0.5 ½ cup heavy cream
- 1 teaspoon caraway seeds
- salt and pepper
- Chilli flakes
- Sauce thickener, lighter, optional
Print Recipe
Pin Recipe Instructions
- Cut the onion into thin strips and cut the savoy cabbage into small pieces. Braise both in a little clarified butter but do not brown. Dust with the granulated broth and pour in about 1/2 cup of water, cook for about 10 minutes.
- Now add the processed cheese, the cream and the caraway seeds and season with the spices.
- Thicken with a little sauce thickener only if absolutely necessary.
- The cream sausage tastes excellent with the fried cabbage rolls made from savoy cabbage, which you can also find in my recipes.
- I am happy if you like it as much as we do. Good Appetite!
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