Wednesday, April 10, 2013

Savoy cabbage

Savoy Cabbage

What you need:
1 head of savoy cabbage
1 small onion
75 grams of butter
Optional: 2 tablespoons double cream and 2 slices of gruyere cheese


  • Remove the core and the big veins from the cabbage and steam it with a little water
  • Once the cabbage is soft, drain it and let it cool
  • While the cabbage cools, chop the onion and fry it in the butter
  • After it has cooled, chop the cooked cabbage
  • Now add the chopped cabbage into the pot with the fried onion and butter
  • Add salt and pepper and a pinch of nutmeg
  • Optionally stir in cream and gruyere

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