Savoy Cabbage in Crème Fraîche – Bacon – Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 head savoy cabbage
- 250 g bacon, diced
- 200 ml broth
- 1 cup crème fraîche
- 1 tablespoon oil
- salt
- Pepper, freshly ground
- Nutmeg, freshly ground
Print Recipe
Pin Recipe Instructions
- Our favorite savoy cabbage recipe, which we can`t avoid during the cold season.
- Cut the savoy cabbage into bite-sized, but not too fine strips or pieces, remove the stalk.
- Fry the bacon with additional oil, depending on how fat the bacon is. Add the savoy cabbage and sauté until it has half collapsed. Then pour in the broth and cook for about 20 minutes. Season with salt, pepper and nutmeg, stir in the crème fraîche and serve. If you want more sauce, add more broth or crème fraîche.
- Potatoes and schnitzel go well with it.
- It tastes even better when it is warmed up, so it`s best to use the largest cabbage and the largest pot.
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