Summary

Ingredients

• 1 small Head savoy cabbage
• 2 cloves garlic
• 50 g sliced ham, Tyrolean bacon, serrano or similar
• 2 tablespoon olive oil
• 250 ml chicken broth
• salt
• pepper

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Instructions

1. Divide the savoy cabbage into leaves, wash and drain, cut out the ribs and cut the leaves across the rib into narrow strips approx. 1 / 2cm wide.
2. Cut the ham into narrow strips and fry briefly, fry the chopped garlic briefly, take both out of the pot.
3. Heat 2 tablespoons of olive oil in the pot, gradually add the savoy cabbage strips and sear them over medium heat, turning them frequently, and gradually add the chicken broth in portions so that the cabbage does not fry but only sears with little liquid.
4. Only add as much stock as evaporates from the braising.
5. Just before the end of the cooking time, add the ham and garlic mixture again. If necessary, carefully add salt and season with freshly ground black pepper.
6. The cabbage should still be firm to the bite and keep its strong color, at the end there is hardly any liquid left because you work without a pot lid. Approximate cooking time 10-15 minutes, please try the savoy cabbage, because young savoy cabbage cooks very quickly, with the already strong leaves when the cabbage is harvested later, it may be necessary to cook again on a low flame for 5 minutes.
7. If you replace part of the chicken broth with sweet cream, you get a wonderful cream savory, possibly without the ham.
8. A good accompaniment to pan-fried foods (game, duck, beef, lamb) as well as fried fish, meatballs, and bratwurst. A real all-round supplement.
9. Both the winter sausage and the delicate spring sausage are ideal for this preparation.