Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
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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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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