Savoy Cabbage in Mustard Cream
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g savoy cabbae
- 30 g butter, (or mararine)
- 2 onion (s), finely diced
- 0.5 teaspoon ½ sugar
- 125 ml vegetable stock
- 100 ml whipped cream
- 2 tablespoon mustard, (grainy)
- salt and pepper
- possibly ground caraway
Print Recipe
Pin Recipe Instructions
- Quarter the savoy cabbage, cut out the stalk and cut into fine strips. Blanch for 3 minutes in boiling salted water, then drain into a sieve and quench.
- Heat the fat, sauté the onion and sugar, add the lightly squeezed savoy cabbage and stew briefly. Then deglaze with the vegetable stock and cream, add the mustard and simmer for 10 minutes in the saucepan, stirring occasionally.
- Season to taste with salt, pepper and possibly caraway powder.
- Tastes excellent with roast duck breast and potato noodles (Bubenspitzle), also with goose, game or simply bratwurst!
- If you want it slimmer, you can replace the sweet with sour cream (only 10% fat and also very tasty!)
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