Savoy Cabbage in Cream
At a Glance
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 45 minutes
- Servings
- 8 serving(s)
Categories
- Side Dish
- Austrian
- Bavarian
- German
- Simmered
- Easy
Allergens
- Milk
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Cabbage and root vegetables are staples in Austria and Bavaria. This creamy version is especially delicious authentic to the region when served with fried sausages and mashed potatoes.
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Equipment
Large pot, Colander, Knife, Cutting board, Large skillet, Whisk
Ingredients
- 1 head savoy cabbage
- 1 small onion
- 2 tablespoons butter
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground pepper
- 1 pinch ground nutmeg
- 2 cups beef stock
- 2/3 cup cream
- 1 teaspoon cornstarch
Instructions
Trim and quarter the savoy cabbage and remove the core. Blanch the quarters in lightly salted boiling water for 2 minutes. Remove and drain well. When cooled enough to handle, slice the cabbage quarters into strips.
Finely dice the onion. Melt the butter in a large skillet and add the onion. Saute until the onion is soft and translucent. Add the cabbage strips and saute for a few minutes. Add the seasonings and meat stock. Cover and simmer for 20 minutes.
Whisk the cream with the cornstarch. Add to the cabbage and cook for 2 - 3 minutes. Taste and adjust for seasonings if necessary and serve.
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