Savoy Cabbage with Orange Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 savoy cabbage (about .5kg)
- 30 g butter or mararine
- 25 g flour
- 150 ml milk
- 150 ml orange juice, freshly squeezed
- 40 g whipped cream
- 40 g almond (s) (flakes)
Print Recipe
Pin Recipe Instructions
- Remove the outer leaves from the savoy cabbage, wash the head, quarter and separate the stalk. In a large, greased pan or a shallow pot, steam the savoy cabbage with the lid closed with a cup of water for about 10-15 minutes. Salt lightly.
- Sweat curry powder in the remaining fat (knife tip) and make a sauce from the flour and milk, add the orange juice and finally fold in the cream.
- Brown the almond flakes in the pan and sprinkle over the savoy cabbage and sauce.
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