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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.