Curry-cream-savoy Cabbage
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
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