Lower Franconian Savoy Cabbage
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 savoy cabbage
- 1 kohlrabi
- salt and pepper
- nutmeg
- 1 pinch baking soda
- 3 tablespoon butter
- 2 tablespoon, heaped flour
Print Recipe
Pin Recipe Instructions
- Remove the hard outer leaves from the savoy cabbage, cut out the stalk and the hard panicles. Wash the savoy cabbage and shred it into small pieces. Peel the kohlrabi and cut into small, thin slices.
- Bring approx. 3 liters of water to the boil in a large saucepan, add baking soda (caution is very foaming!), First put the kohlrabi slices in the boiling water, then the dark savoy cabbage leaves and finally the lighter colored cabbage leaves. Cook for 10-15 minutes until everything is soft.
- Then put the vegetables in a colander, collecting the cooking water. Provide vegetable water. Use a potato masher to squeeze the vegetables through the colander. Melt the butter in a saucepan, add the flour and prepare a light roux. Pour in some vegetable water, add the vegetables and add as much vegetable water as necessary until the vegetables have the right consistency (thickness). Season to taste with salt, pepper and nutmeg.
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