Summary

Ingredients

• 1 head savoy cabbage
• 200 ml cream
• 1 onion (s)
• salt
• sugar
• nutmeg
• some butter

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Instructions

1. Remove the stalk from the savoy cabbage and cut into small pieces.
2. Boil the inner light-colored leaves (approx. 1/3 of the savory) with the finely chopped onion, salt, a little sugar, pepper and nutmeg in the cream (alternatively milk) until soft and then puree.
3. Salt the darker leaves of the savoy cabbage, add some sugar and cook covered with a little water and a piece of butter for about 5 minutes and then mix with the savoy cabbage puree.