Savoy cabbage

Savoy Cabbage

What you need:

1 head of savoy cabbage

salt

pepper

nutmeg

1 small onion

75 grams of butter

Optional: 2 tablespoons double cream and 2 slices of gruyere cheese

PREPARATION:

• 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