Summary

Ingredients

• 1 kg savoy cabbage
• 2 onions)
• 2 tablespoons oil
• 250 ml broth (meat or vegetable broth)
• salt and pepper
• Caraway powder
• 30 g butter
• 25 g flour
• 250 g whipped cream
• nutmeg
• 100 g bacon, mixed

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Instructions

1. Remove the coarse outer leaves from the savoy cabbage, quarter the head, cut out the stalk. Rinse, drain, finely slice or slice. Peel and dice the onions. Heat cooking oil, sauté onion cubes in it, add savoy cabbage, sauté briefly. Add the broth, season with salt, pepper and cumin powder. Let the savoy cabbage cook for about 20 minutes, place on a sieve to drain, place warm on a preheated plate.
2. For the light sauce, measure 250 ml of the steamed water (add water if necessary). Melt the butter, heat the wheat flour in it, stirring, until it is light yellow. Pour in the savoy cabbage liquid and whipped cream, beat through with a whisk, making sure that there are no lumps. Bring the sauce to a boil, cook for about 5 minutes, season with salt and grated nutmeg. Cut the bacon into strips or cubes, fry briefly until crispy. Spread the sauce over the savoy cabbage and sprinkle with the strips of bacon.
3. Side dish: potatoes.