Simple Savoy Cabbage
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 head savoy cabbage
- some olive oil
- water
- 200 g crème fraîche
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Remove the stem of the cabbage and take off the individual leaves, discarding the outermost dark green leaves. Wash the remaining leaves and pat dry, then cut them into bite-sized pieces with a sharp knife. Cut out the stalks and sort them out as well.
- Heat some oil in a very large saucepan (it may be necessary to split the vegetables into two pots first) and add the savoy cabbage. Sauté the vegetables a little, but stir them diligently, otherwise the cabbage will tend to burn.
- After approx. 5 minutes, extinguish with water. Only take enough water here to cover the ground, but the savoy cabbage does not swim. Season well with salt and pepper.
- Simmer with the lid on for about 20 - 25 minutes (or as you like), stirring again and again and making sure that nothing burns.
- When the savoy cabbage has reached the desired consistency, pour off any excess water (put the vegetables in a sieve and then back in the pot) so that the spices and creme fraîche stick better.
- Add 200 g creme fraîche to the savoy cabbage and season again with salt and pepper, stir vigorously and serve.
- Rösti and pepper sauce go well with it. Delicious, healthy and inexpensive vegetables even without side dishes.
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