Summary

Ingredients

• 1 kg savoy cabbage
• 750 g potato (s)
• Vegetable broth
• 50 g butter
• 100 ml sweet cream
• salt
• Pepper White
• nutmeg

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Instructions

1. Cut the savoy cabbage leaves into small pieces and wash. Peel and dice the potatoes, wash them.
2. In a large saucepan, sauté the savoy cabbage in a little vegetable stock until soft. Add the potatoes and cook at the same time. If the vegetables are tender, the broth should be overcooked too.
3. Remove from heat and mash the vegetables while adding butter and cream. Season to taste with salt, pepper and a pinch of nutmeg.