savoy cabbage purree
zurueck zum deutschen Eintrag
I am a lucky recipient of a weekly vegetable box. Each Friday when I come back from work there is a green box waiting for me outside the door (sometimes if I was lucky and my roommate still at home it's already sitting in the kitchen) containing enough fresh organic vegetables to cook meals for an entire week in a single person household. (Yes, you're right, we are 2, but usually we do not manage to eat everything during the weekend so there's always something left for my dinner during the week when my loved one is not with me.)
Each Friday I love to come home finding what will (mostly determine) the dinner plan of the weekend.
Last week: savoy cabbage
I consulted old cooking magazines and successfully made the following recipe for the first time. Try it! Even if you've always claimed not to like savoy and especially if you've never eaten it. It's definitely an urban legend that savoy is a boring and bitter winter vegetable! No, in fact it's really really good.
savoy cabbage puree
(recipe taken from: Schoener Essen, Nr.1 2004)
1 kg savoy cabbage
salt, pepper
1 onion
2 Tbsp butter
150-200 ml creme
1. Remove the outer leaves of the cabbage. Cut the cabbage in 4 pieces and then in thin slices (about 1" thick). Boil the slices in a large pot of salted water for about 5 min. Rinse with cold water and let it drain.
2.Peel and cut the onion. Dry the cabbage with a kitchen towel.
3. Stirfry the onions in the butter until they turn translucent and almost golden. Add the cabbage and cover it. Let it steam for 8-10 min.
4. While pureeing the cabbage add the cream until everything comes together to build a creamy, well, puree. Add Salt and pepper to taste.
We had fresh bread and "Fleischkuechle" with it. More on that another time. Notice the color of the napkins :-)
I am a lucky recipient of a weekly vegetable box. Each Friday when I come back from work there is a green box waiting for me outside the door (sometimes if I was lucky and my roommate still at home it's already sitting in the kitchen) containing enough fresh organic vegetables to cook meals for an entire week in a single person household. (Yes, you're right, we are 2, but usually we do not manage to eat everything during the weekend so there's always something left for my dinner during the week when my loved one is not with me.)
Each Friday I love to come home finding what will (mostly determine) the dinner plan of the weekend.
Last week: savoy cabbage
I consulted old cooking magazines and successfully made the following recipe for the first time. Try it! Even if you've always claimed not to like savoy and especially if you've never eaten it. It's definitely an urban legend that savoy is a boring and bitter winter vegetable! No, in fact it's really really good.
savoy cabbage puree
(recipe taken from: Schoener Essen, Nr.1 2004)
1 kg savoy cabbage
salt, pepper
1 onion
2 Tbsp butter
150-200 ml creme
1. Remove the outer leaves of the cabbage. Cut the cabbage in 4 pieces and then in thin slices (about 1" thick). Boil the slices in a large pot of salted water for about 5 min. Rinse with cold water and let it drain.
2.Peel and cut the onion. Dry the cabbage with a kitchen towel.
3. Stirfry the onions in the butter until they turn translucent and almost golden. Add the cabbage and cover it. Let it steam for 8-10 min.
4. While pureeing the cabbage add the cream until everything comes together to build a creamy, well, puree. Add Salt and pepper to taste.
We had fresh bread and "Fleischkuechle" with it. More on that another time. Notice the color of the napkins :-)
epsilon - 3. Feb, 18:07
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