Savoy cabbage with chanterelles

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

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

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

Directions

1
Drain chanterelles well. Clean, wash and quarter the savoy cabbage and cut out the stalk. Cut cabbage into fine strips. Peel and finely chop the onion.
2
Heat clarified butter in a large pot. Steam onion and savoy cabbage for 3-4 minutes while turning. Season with salt and pepper. Add cream, bring to the boil and braise for another 10 minutes.
3
Fold in the chanterelles. Cover and simmer for about 5 minutes. Season to taste with salt, pepper and nutmeg.