Creamy Savoy Cabbage
(4 servings)
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Cut away the stem of the leaves of one savoy cabbage. Put the leaves in a sieve. Put some water in a pot, hang the sieve in the pot, close the pot and bring the water to a boil. Blanch the cabbage in the steam for about 10 minutes. Rinse the blanched cabbage with cold water and cut it into strips. |
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| In a small pot melt two tablespoons of butter under constant stirring add four tablespoons of flour. Heat and stir until the flour becomes golden, then add one cup of milk and one cup of cream. Bring to a boil. Add the cabbage stripes and 250 grams of diced bacon. Cover the pan and let it simmer at medium heat for 10 minutes.Serve with potatoes. |
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