Summary

Ingredients

• 1 savoy cabbage
• 0.75 liter ¾ vegetable stock
• 3 tablespoon butter
• 2 tablespoon flour
• 3 tablespoon mustard, medium hot
• 0.25 liter ¼ vegetable stock
• liter ⅛ white wine, drier
• 200 ml whipped cream
• salt and pepper
• sugar

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Instructions

1. Clean the savoy cabbage and remove the outer coarse leaves. Rinse, quarter and cook covered in the simmering broth for approx. 25 minutes. Lift out with a slotted spoon, carefully cut out the base of the stalk.
2. While the savoy cabbage is cooking, melt the butter in a saucepan. Sweat the flour in it while stirring, add the mustard and sauté briefly. Deglaze with broth, wine and cream and simmer over low heat for about 10 minutes. Season well with salt, pepper and sugar. Serve with the savoy cabbage quarters.
3. Bratwursts, roast pork or meatballs and parsley potatoes go well with it.