Summary

Ingredients

• 1 small Head savoy cabbage
• Salt water
• 1 shallot (s)
• 4 tablespoon butter
• Bacon
• some flour for dusting
• some cream
• some vegetable stock
• some nutmeg
• some caraway powder
• some flakes butter
• salt and pepper

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Instructions

1. Remove the middle ribs from 4 savoy cabbage leaves and cook until half-soft in salted boiling water (or cook on a plate in the microwave at 500 watts for 3 minutes). Quarter the remaining savoy cabbage, remove the stalk, cut into strips and cook until half-soft in salted water.
2. Dice the shallots, finely chop the bacon slices and sweat both in butter until translucent. Dust with flour, add the drained savoy cabbage strips, sauté for 2 minutes. Pour in the cream and vegetable stock and season with the spices. Let something boil down.
3. Place the savoy cabbage leaves in a small soup ladle, fill with the savoy cabbage vegetables, close and press down. Put the savoy cabbage in a baking dish, cover with flakes of butter and heat in a preheated oven at 120 ° C for 12-15 minutes (add a bowl of water).