Curry-cream-savoy Cabbage

Summary

Ingredients

• 1 small savoy cabbage
• 1 teaspoon caraway seeds
• salt
• 125 ml crème double or crème fraiche
• 1 squirt lemon juice
• 1 maple syrup
• 1 teaspoon, heaped curry powder

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Instructions

1. Halve the savoy cabbage and cut into strips. In a saucepan, heat some water (approx. 1 - 2 cm high) with 1 teaspoon of salt and 1 teaspoon of caraway seeds, put in the savoy cabbage, put the lid on and simmer for about 40 minutes at a low temperature. Pour more water in between, if necessary.
2. When the savoy cabbage has a pleasant consistency (still somewhat firm to the bite), stir in the crème double. Season to taste with lemon juice, maple syrup, curry powder and possibly salt.