Steamed Savoy Cabbage

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

1 savoy cabbage, quartered, without the stalk, approx. 5 mm wide strips
1 onion (s), finely diced
100 g bacon, lean, finely diced
3 tablespoon olive oil
2 tablespoon crème fraîche
salt and pepper
1 clove garlic, finely chopped
nutmeg
100 ml water or broth

Instructions

Put the oil in the saucepan and fry the onion until translucent. Add the bacon and fry it. Add savoy cabbage and garlic to the saucepan. Add 100 ml of water (broth is better, of course). Let simmer for about 20 minutes. Salt and season. It is ideal when the liquid has boiled away but the savoy cabbage still has a bite to it. Stir in the creme fraiche.

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.