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🍽️ Creamy Savoy Cabbage with Crispy Bacon

226 kcal · 30 min · 4 servings

Ingredients

• 1 small head Savoy cabbage (approx. 1 kg)
• salt
• 50 g bacon cubes
• 2 tbsp butter
• 100 ml vegetable broth
• 100 ml whipping cream
• 1 tbsp green peppercorns
• pepper (from the mill)
• nutmeg

Instructions

1. 1. Thoroughly wash the savoy cabbage under running water.
2. 2. Cut the head into four quarters and remove the hard core.
3. 3. Remove all outer, wilted leaves.
4. 4. Cut the vegetable into bite-sized pieces.
5. 5. Bring a pot of salted water to a boil.
6. 6. Cook the savoy cabbage in it for 10 to 12 minutes until tender but firm.
7. 7. Shock the vegetable immediately with cold water.
8. 8. Let the savoy cabbage drain well.
9. 9. Heat butter in a frying pan.
10. 10. Fry the bacon in it for 1 to 2 minutes until golden brown.
11. 11. Pour the broth and the cream over the bacon.
12. 12. Add the peppercorns to the sauce.
13. 13. Let the sauce reduce by about half.
14. 14. Gently fold the savoy cabbage into the sauce.
15. 15. Let the dish heat through for 2 to 3 minutes.
16. 16. Season to taste with salt, pepper, and nutmeg.
17. 17. Serve the pan directly.

Nutrition per serving

• kcal: 226
• Protein: 8 g · Fett/Fat: 18 g · Carbs: 7 g