German cuisine · Vegetable Dishes

Savoy Cabbage with Nutmeg

Fine savoy cabbage strips braised soft in cream and generously seasoned with freshly grated nutmeg.

Ingredients · for 4 servings

• 1 head savoy cabbage (approx. 1 kg)
• 1 onion
• 40 g butter
• 150 ml vegetable broth
• 200 ml cream
• 1 tsp nutmeg
• 1 tsp lemon juice
• Salt, pepper

Instructions

1. Remove the outer leaves of the savoy cabbage, quarter the head, cut out the core, and cut the leaves into 1 cm wide strips; finely dice the onion.
2. Blanch the cabbage strips in boiling salted water for 3 min., drain in a colander, rinse with cold water, and squeeze out well.
3. Melt the butter in a wide pot and sauté the onion in it over medium heat for 4 min. until translucent.
4. Add the cabbage, sauté for 2 min., and pour in the vegetable broth and cream.
5. Braise uncovered over low heat for 15–18 min., stirring occasionally, until the cabbage is soft and the cream coats it creamily.
6. Season with salt, pepper, lemon juice, and plenty of freshly grated nutmeg, and serve hot.