Summary

Ingredients

• g 1,000 savoy cabbae
• 2 onion (s), red
• 40 g butter
• 150 ml vegetable stock
• 200 g crème fraîche with herbs
• Salt and pepper, whiter from the mill

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Instructions

1. Remove the outer leaves of the savory. Eighth the savoy cabbage and cut into strips. Rinse and drain. Peel and dice the onion.
2. Melt the butter in a saucepan and sweat the onion cubes in it. Then add the cabbage and sauté as well.
3. Add the vegetable stock and let the cabbage simmer over a low heat for 20-30 minutes. Add the crème fraiche and stir well. Finally, season the vegetables with salt and pepper.