Summary

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)

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Instructions

1. 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.
2. 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.
3. Brown the almond flakes in the pan and sprinkle over the savoy cabbage and sauce.