Summary

Ingredients

• 1 large savoy cabbage
• 340 g condensed milk
• 1 small onion (s)
• 1 clove garlic
• 1 pinch (s) salt
• 1 pinch (s) pepper
• 1 pinch (s) nutmeg
• 250 ml vegetable stock
• 1 cup cream
• some sauce thickener, light

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Instructions

1. Remove the outer leaves from the savoy cabbage and cut the rest into small pieces. Peel and dice the onions and garlic and sauté in a little fat. Add the savoy cabbage and sauté briefly. Deglaze with vegetable stock and simmer for 10 minutes.
2. Then add the condensed milk, salt, pepper and nutmeg and simmer on a low flame for about 20 minutes. Add the cream and thicken with a sauce thickener. Season again with salt, pepper and nutmeg.