Remove the dark outer leaves from the savoy cabbage, cut out the stalk and cut the cabbage into medium-fine strips. Cut a clove of garlic into fine slices. Core the chilli pepper and cut into fine rolls.
Heat some olive oil in a large pan and lightly fry the garlic and chilli pepper. Immediately add the savoy cabbage and fry until it turns color. Season with half a small bottle of Worcester sauce. Sprinkle a pinch of sugar on top and season with salt and pepper. If the savoy cabbage strips get too dark, reduce the heat. Fry until the savoy cabbage is done but still has a bite.
Goes well with all kinds of roasted meat with baked potatoes. This is not a creamy vegetable, but a purely natural food. The Worcester sauce gives the whistle.
Ingredients
Print Recipe
Pin Recipe