Horseradish Savoy Cabbage
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 head savoy cabbage
- salt
- 200 g cream
- 3 tablespoon butter, cold
- 2 tablespoon cream horseradish
- 1 pinch (s) cayenne pepper
- 1 pinch (s) nutmeg
Print Recipe
Pin Recipe Instructions
- Clean the savoy cabbage, cut into individual leaves, cut them in half and remove the leaf veins. Wash the leaves.
- Blanch in boiling salted water for a few minutes until al dente, rinse in cold water and drain. Squeeze the water out of the leaves with your hands, then cut into diamonds.
- Heat the savoy cabbage with the cream in a pan, add the butter and the cream horseradish and season with salt, cayenne pepper and nutmeg.
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