As of: January 29, 2024, 8:22 a.m
By: Sandra Keck
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Whether red cabbage, carrot and pea mix or a salad – a meal also needs a vegetable side dish.
Thanks to grandma's recipes, there is the right one for every season.
The cold season is the ideal time for hearty and warming dishes.
Soups and stews with various braised dishes such as classic goulash are at the top of the popularity scale.
Most recipes don't skimp on using regional and, above all, seasonal ingredients.
Whether red cabbage, pointed cabbage or Brussels sprouts – there is a suitable head of cabbage for almost every meal.
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A classic of German cuisine is savoy cabbage.
Savoy cabbage is a vitamin-rich and low-calorie cabbage that contains, among other things, a lot of vitamin C, potassium and fiber.
You can put salmon in it as a package or pack it into a hearty potato stew with Mettwurst.
But sometimes the simplest meals are the best and when combined with butter, onions and cream, the savoy cabbage becomes a creamy and aromatic delight.
You only need a few ingredients for this delicious vegetable side dish:
The finer you cut the savoy cabbage into strips, the creamier the savoy cabbage with cream will be later.
© Pond5 Images/IMAGO
1 head of savoy cabbage (approx. 1 kg)
1 onion
50g butter
400 ml whipped cream
1 tsp salt
0.5 tsp pepper
1 pinch of nutmeg
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The preparation is simple and quick:
Clean and wash the savoy cabbage, remove the stalk and cut into strips.
Peel onions and cut into cubes.
Heat the butter in a pot or pan and fry the onions until translucent.
Add the savoy cabbage and sauté briefly.
Deglaze with the whipped cream and season with salt, pepper and nutmeg.
Cover and cook over medium heat for about ten to 15 minutes until the savoy cabbage has reached the desired firmness.
For a tasty savoy cabbage, it is worth searing the cabbage before adding the whipped cream.
© Zoonar/IMAGO
The savoy cabbage vegetables are a delicious addition to briefly fried meat, sausages, salt-crusted fish or simply to boiled or fried potatoes.
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