German cuisine · Vegetable Dishes

Creamed Savoy Cabbage

Savoy cabbage strips in a pale cream sauce with nutmeg – mild and creamy.

Ingredients · for 4 servings

• 1 head of savoy cabbage (approx. 1 kg)
• 1 onion
• 30 g butter
• 30 g flour
• 300 ml milk
• 200 ml vegetable stock
• 100 ml cream
• Nutmeg
• Salt
• Pepper

Instructions

1. Cut the savoy cabbage into strips, blanch for 5 minutes in salted water and drain.
2. Sweat the onion in the butter until translucent, stir in the flour and cook it without letting it colour.
3. Stir in the milk and stock and bring to the boil to make a smooth sauce.
4. Add the cabbage and let it simmer gently for 15 minutes.
5. Stir in the cream and season generously with nutmeg, salt and pepper.