Savoy Cabbage with Peanut Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 2 tablespoon rapeseed oil
- 1 small Head savoy cabbage, approx. - .2 kg
- 2 teaspoons puree, peanut
- 3 tablespoon peanuts, freshly ground
- 200 ml cream, (oat cream) alternatively soy or rice cream or organic whole milk
- Rapeseed oil
Print Recipe
Pin Recipe Instructions
- Wash, clean and cut the savoy cabbage. Remove the stalk, but feel free to use the dark green, outer leaves, which contain a particularly large amount of secondary plant substances - if necessary remove the coarse leaf veins. Then sauté the chopped savoy cabbage in hot rapeseed oil, deglaze with the oat cream and stir in the peanut butter and ground peanuts. Cook with the pot closed for approx. 20 minutes.
- This amount is enough for 3 people to eat properly or for 6 to 8 people as a side dish.
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