Savoy cabbage in chanterelle cream

Name: Savoy cabbage in chanterelle cream
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 glass (580 ml) Chanterelles; 1 Onion; 1 (approx. 1 kg ) Head Savoy cabbage; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 ml Vegetable broth; 150 g Whipped cream; 1-1 1/2 Tbsp sauce thickener

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 glass (580 ml) Chanterelles
1 Onion
1 (approx. 1 kg ) Head Savoy cabbage
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 ml Vegetable broth
150 g Whipped cream
1-1 1/2 Tbsp sauce thickener

Directions

1
Drain chanterelles well in a sieve. Peel and finely chop the onion. Clean and wash the cabbage, cut out the stalk and cut the cabbage into fine strips. Heat the oil in a frying pan, add the chanterelles and fry them briefly. Season with salt and pepper and take out
2
Add onion and cabbage to the frying fat and sauté for 8-10 minutes, turning. Season with salt and pepper. Deglaze with stock and cream, bring to the boil briefly and simmer for 4-6 minutes. Stir in the sauce thickener, bring to the boil again briefly and add the chanterelles. Heat up briefly