Potato – Savoy Cabbage Puree
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 2 kg potato (s), floury
- 1 head savoy cabbage, large or two small ones
- 150 g bacon, streaky
- 125 g butter
- 150 ml vegetable stock
- milk
- cream
- salt and pepper
- sugar
- nutmeg
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, chop them roughly and cook them in salted water until they are soft.
- Meanwhile, roughly cut the savoy cabbage. In a large saucepan, leave out the diced bacon, then add the savoy cabbage. Reduce the heat as the savoy cabbage should take little color, if at all. Season with salt and pepper and add the broth. Cover and cook the savoy cabbage until soft. Since this is a recipe from my grandma, the vegetables are cooked very softly, at that time there was no emphasis on crunchy vegetables. Then puree coarsely or very finely according to your own taste.
- Drain and mash the potatoes, adding a little hot milk and possibly even cream, so that a creamy mashed potatoes are created. So that it tastes good, add salt, grated nutmeg and a large piece of butter. Mix everything well and season to taste. Now mix the puree with the savoy cabbage. If you don`t like bacon in it, you can just leave the bacon out at the beginning and then remove it. Then add at least 1 tablespoon of sugar to the puree. You may also need salt and pepper, so season again.
- We always ate the puree with sausage, meatballs or cutlets.
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