Savoy Cabbage in Cream

Savoy Cabbage in a creamy sauce was something my Grandma made to serve with some potatoes and Schnitzel. The Schnitzel usually came without a sauce, but the cream coming from the cabbage was enough to wet the potatoes (to press them a bit in the sauce).

From my Asian Savoy Cabbage with Pork Belly there was enough left for two veggie portions and a bit of cooked pork belly to give flavour to the cabbage.

I even had some sauteed onions left from yesterdays sausage roll filling. Do not waste food!

Recipe for 2:

1/2 head of Savoy Cabbage

1 yellow onion

2 tbsp butter

60 ml homemade stock

150 ml double cream

1 tsp caraway seeds

Salt and pepper

150 g cooked pork belly

Chop the onion and saute it 6 min in butter, added the shredded cabbage, caraway seeds, salt and pepper and give it a good stir.

Fill up with stock and cream, bring to a boil and cover and reduce the heat. Cook for 10 min or until the cabbage is to your liking.

Add the pork belly pieces and warm them through.