Savoy cabbage slices with mushroom cream sauce

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Soak the porcini in 150 ml of lukewarm water. Clean, wash and cut the savoy cabbage into slices (do not cut the stalk away). Heat the fat in a roaster and braise the savoy cabbage slices on both sides. Add 400 ml stock and season with salt, pepper and nutmeg. Cover and braise for about 30 minutes. Turn once in between.

2. 2

   Clean the mushrooms and shiitake mushrooms. Cut mushrooms into slices. Leave shiitake whole or cut into pieces, depending on size. Peel onion and cut into cubes. Dice bacon as well and leave it crisp in a pot. Add onions and fry until transparent. Remove and fry the mushrooms in the bacon fat. Add the rest of the stock, cream and soaked porcini mushrooms with soaking water. Add bacon-onion mixture again, bring to the boil and simmer for 5 minutes. Add sauce thickener while stirring and bring to the boil again briefly. Season to taste with salt and pepper. Wash chives, dab dry and cut into small rolls.

3. 3

   Remove and fry the mushrooms in the bacon fat. Add the rest of the stock, cream and soaked porcini mushrooms with soaking water. Add bacon-onion mixture again, bring to the boil and simmer for 5 minutes. Add sauce thickener while stirring and bring to the boil again briefly. Season to taste with salt and pepper. Wash chives, dab dry and cut into small rolls. Drain the slices of savoy cabbage and arrange on plates with mushroom sauce. Serve sprinkled with chives

Nutrition Facts

KCAL
340 kcal

CARBS
10 g

FATS
29 g

PROTEINS
9 g