Creamy Savoy Cabbage
The Vegetable Bible
Creamy Savoy Cabbage
The Vegetable Bible
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1 3/4 pounds Savoy cabbage 1 medium onion, finely chopped 1/2 cup diced bacon 2 tablespoons butter salt freshly ground white pepper nutmeg 1 1/4 cups heavy cream Directions: Halve the cabbage, cutout the stalk, and shred the leaves. Sauté the onion and bacon in the butter until the onion is translucent. Add the cabbage, season with salt, pepper, and nutmeg to taste, and cook briefly. Pour in the cream and reduce over a low heat until the mixture is creamy and the cabbage is tender. Serves 4. |