Summary

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

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Instructions

1. Clean the savoy cabbage, cut into individual leaves, cut them in half and remove the leaf veins. Wash the leaves.
2. 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.
3. 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.