Savoy Cabbage Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 6 small potatoes, boiled
- 1 small savoy cabbage
- 3 small carrot (s)
- 0.5 ½ onion (s)
- 200 ml cream
- 2 teaspoon mustard (Dijon, Selection)
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Peel the onion and carrots. Cut the onion into cubes, the boiled potatoes and the carrots into slices. Clean the savoy cabbage and cut into pleasant pieces.
- Blanch the carrots and savoy cabbage for about 5 minutes. In the meantime, fry the onion cubes and the potato slices in a pan until crispy brown. Then add the carrots and the savoy cabbage, deglaze with the cream and simmer for a few minutes until the cream is a little reduced. Season to taste with salt and pepper. For a special taste stir 2 teaspoons of the mustard into the mixture. Serve immediately.
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