Savoy Cabbage in Cream

Submitted by PanNan

"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."

 

• Ready In: 45mins
• Ingredients: 9
• Serves: 8

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

directions

1. 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.
2. 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.
3. 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.