Savoy Cabbage Quarter in Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 head savoy cabbage
- 100 g bacon, diced
- 50 g butter
- 200 ml broth, (instant)
- 200 ml cream
- salt and pepper
- 2 tablespoon caraway seeds
Print Recipe
Pin Recipe Instructions
- Remove the outer leaves from the savoy cabbage, quarter the head (better: eighth), shorten the stalk, but do not remove it completely (otherwise the parts will fall apart!)
- Melt the butter in a large pan or in a roasting pan, add the bacon and caraway seeds and fry. Then place the pieces of savoy cabbage close together and fry, turn once, sprinkle with salt and pepper. Add 200 ml stock (instant) and 200 ml cream, put the lid on it and put it in the oven.
- Steam at 180 degrees for about 30 minutes.
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