Viennese-style Savoy Cabbage with Boiled Beef and Roasted Potatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g savoy cabbae
- 1 tablespoon caraway seeds, whole
- 3 clove (s) garlic, pressed through
- 1 tablespoon marjoram, dried
- 2 small onion (s), cut
- 0.25 liter ¼ cream
- 4 tablespoon oil
- 600 g potato (s), waxy, cooked, peeled
- Salt and pepper, whiter
- 600 g beef for cookin (e.. boiled beef)
- 1 bunch soup greens
- 1 bay leaf
- Allspice, some whole grains
- Pepper, some whole grains
Print Recipe
Pin Recipe Instructions
- Place the meat with the cleaned soup greens, 1 bay leaf, some allspice and peppercorns in 2 liters of boiling salted water and simmer for 1.5 - 2 hours over low heat.
- Wash the savoy cabbage leaves and cut into noodles. Briefly blanch in salted water with the caraway seeds. Then rinse with cold water or soak in ice water so that the green color is retained. Sweat 1 onion in 2 tablespoons of oil, add the garlic and marjoram and pour about 300 ml of the beef broth on top. Add the cabbage, bring to the boil and thicken with the cream. Season to taste with salt and pepper.
- Heat 2 tablespoons of oil in a pan, roast 1 onion until light brown and roast the thinly sliced potatoes until golden brown. Season with salt and pepper.
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