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Creamed Savoy Cabbage
Ingredients
| 1 kg | Savoy cabbage, about 1 head |
| 200 g | breakfast bacon or cooked ham |
| 1 medium | onion(s), finely diced |
| 250 ml | beef or chicken broth |
| 3 tbsp | milk |
| 1 tbsp | flour |
| 100 ml | cream |
| 1 tbsp | butter |
| some | salt |
| some | pepper |
| some | nutmeg, freshly ground |
| some | baking soda |
Method
Preparation time: ca. 20 min / Grade of difficulty: medium / Calories per portion: n/a
Finely shred the cabbage. Dice ham or bacon.
In a big pot, melt the butter over medium heat and add ham and onions. Cook until onions start to get translucent, then add cabbage.
If you are using bacon, you will not need any butter. Simply add bacon to the pot and slowly render it. Add onions to bacon drippings, and continue in the same manner as described above. Add the hot broth to the pot, and cook over medium heat until cabbage is tender.
Season with salt, pepper, nutmeg and add a pinch or two of baking soda. Stir the flour into the milk, whisk out any lumps, and add the mixture to the cabbage. Stir well to avoid any lumps.
Remove pot from heat, and add cream after cabbage has stopped boiling. Stir and serve.
Try this with meatloaf, Bratwurst, pork cutlet and boiled potatoes. Instead of shredding the raw cabbage, you could blanch the leaves in boiling water, place them in ice water to stop the cooking process, and then finely chop them. Some people say it helps the cabbage keep its colour, but I've never noticed a difference.
In a big pot, melt the butter over medium heat and add ham and onions. Cook until onions start to get translucent, then add cabbage.
If you are using bacon, you will not need any butter. Simply add bacon to the pot and slowly render it. Add onions to bacon drippings, and continue in the same manner as described above. Add the hot broth to the pot, and cook over medium heat until cabbage is tender.
Season with salt, pepper, nutmeg and add a pinch or two of baking soda. Stir the flour into the milk, whisk out any lumps, and add the mixture to the cabbage. Stir well to avoid any lumps.
Remove pot from heat, and add cream after cabbage has stopped boiling. Stir and serve.
Try this with meatloaf, Bratwurst, pork cutlet and boiled potatoes. Instead of shredding the raw cabbage, you could blanch the leaves in boiling water, place them in ice water to stop the cooking process, and then finely chop them. Some people say it helps the cabbage keep its colour, but I've never noticed a difference.
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