Summary

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

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Instructions

1. 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.