Wednesday, 2 November 2016

Deep fried Savoy Cabbage leaves

Have you ever fried some Savoy Cabbage leaves? I never heard of that until today.
I like to fry Sage Leaves sometimes to add them on top a dish, but cabbage?
But it tastes great!

I cooked with friends today and we had some regional specialties from the Palatinate, our neighbouring state to Hessian.  btw: it is where the chestnut flour came from, that made part of the bread dough.

Shredded Savoy Cabbage in cream sauce is very traditional and I peeled lots of single leaves off the head of cabbage and blanched them in boiling salted water for 2 minutes.
Taking 3 of the outer and firmer leaves later, cutting out the hard middle bit, drying them on a kitchen towel for a longer time to get most of the moisture out was the first part. Cutting them in sizes to handle easier, they went through flour, seasoned egg and breadcrumbs. Fried in veg oil until golden on both sides.

recipe for the seasoned egg mix:
1 beaten egg
1/2 tsp Dijon mustard
2 tsp double cream
1 good pinch of nutmeg
1 good pinch of chili salt

The dish is complete with Palatinate Saumagen with Chestnuts and with Chanerelle mushrooms, fried in butter, some potato mash with lemon zest, Savoy cabbage in cream sauce and dark brown sauce.

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