A very simple and tasty way to eat savoy cabbage. I generally like cabbage, savoy cabbage was the only sort I wasn’t crazy about. Well, until now. I bought a head of savoy cabbage not long ago, quite a big one. I sauteed it this way and served it with some meat and potatoes and it was great. We absolutely loved it. That is, my husband and I loved it, the children would, of course, not touch it. There were lots of leftovers, including potatoes, so I used the rest to make a casserole the next day. And that casserole was even better. I am sure I will buy another head of savoy cabbage soon and try a some new recipes.
I will start with the first recipe and tell you about the casserole next time.
- 1 onion
- 100 g/ 3.5 oz bacon
- 1 savoy cabbage
- 1 garlic clove
- 3 tablespoons olive oil
- 100 ml/ scant ½ cup vegetable stock
- salt and pepper
- grated nutmeg
- 2 tablespoons crème fraiche
- Chop the onion, the bacon and the garlic clove. Quarter the cabbage, remove the stalk and cut the cabbage into fine stripes.
- Heat the olive oil in a big pot. Saute the onion until translucent, add the bacon and fry for a couple of minutes, than add the savoy cabbage and the garlic. Saute for about 5 minutes, stirring quite often than pour the vegetable stock into the pot. Stir again, cover and cook on low heat for about 20 minutes until the liquid is evaporated but the cabbage still has some bite. Adjust the taste with salt, pepper and freshly grated nutmeg. Stir in the crème fraiche and taste again.
- You can replace the crème fraiche with low fat cream cheese.
- This makes a nice accompaniment to pork chops, gammon, ham and potatoes.