creamed savoy with chanterelles

Name: creamed savoy with chanterelles
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Savoy cabbage (approx. 1 kg); 1 Onion; 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Whipped cream; 1 glass (à 580 ml) Chanterelles; 7-10 Tbsp Nutmeg

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

They complete the feast and bring variety to the fork: without coordinated side dishes, every dish would simply be half as good

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Savoy cabbage (approx. 1 kg)
1 Onion
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Whipped cream
1 glass (à 580 ml) Chanterelles
7-10 Tbsp Nutmeg

Directions

1
Savoy cabbage clean, wash, quarter and cut into strips from the stalk. Peel and finely chop the onion. Heat clarified butter in a large pot. Fry the onion and savoy cabbage in it. Season with salt and pepper. Add whipped cream, bring to the boil, cover and stew for about 10 minutes.
2
Drain the chanterelles. Add to the savoy cabbage and continue to braise covered for about 5 minutes. Season to taste with salt, pepper and nutmeg. Goes well with salmon and saddle of venison.