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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