Savoy Cabbage in Cream

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READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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