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
Lower Franconian Savoy Cabbage
Lower Franconian Savoy Cabbage

Instructions

  1. 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.
  2. 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.
  3. 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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