Franconian Savoy Cabbage
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 head savoy cabbage
- 1 onion (s)
- broth
- 200 ml cream
- 1 pinch baking soda
- salt and pepper
- nutmeg
- some clarified butter
Print Recipe
Pin Recipe Instructions
- Divide the savoy cabbage, remove the stalk and cut into strips, wash.
- Leave the clarified butter in the pot. Cut the onion into small pieces and sauté it until it is translucent. Add the savoy cabbage cut into strips, sweat a little too, then add 1-2 pinches of baking soda to keep the beautiful color.
- When the savoy cabbage has sagged a little, pour the broth over it and cook until soft. Then puree the savoy cabbage with a magic wand and season well with salt, pepper and nutmeg. Pour in the cream and stir everything again well.
- The savoy cabbage should be nice and creamy, if necessary you can tie it with a sauce thickener or make it right at the beginning with a roux.
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