Summary

Ingredients

• 1 head savoy cabbage
• 1 onion (s)
• broth
• 200 ml cream
• 1 pinch baking soda
• salt and pepper
• nutmeg
• some clarified butter

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Instructions

1. Divide the savoy cabbage, remove the stalk and cut into strips, wash.
2. 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.
3. 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.
4. 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.