42
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Creamed Savoy cabbage
Preparation time: 20 minutes
Ingredients for 4 portions:
600 g Savoy cabbage
1 onion
2 tbsp butter
Salt
Pepper
Grated nutmeg
100 ml cream
1. Discard the outer leaves of the Savoy cabbage, remove the stalk and chop it roughly. Boil in
salted water until al dente (or softer according to personal preference) and drain.
2. Finely dice the onion and sauté in butter. Then add the Savoy cabbage, season with salt, pepper
and nutmeg, and pour in the cream.
3. Simmer until it thickens slightly. Then, purée the Savoy cabbage using the ESGE-Zauberstab®
meat and vegetable blade to the desired degree of smoothness.
The authors have thoroughly considered and tested the recipes included in these operating
instructions. Nevertheless, a guarantee cannot be accepted. The authors, respectively UNOLD AG
and their assignees shall not be liable for personal injuries, material damages and financial loss.
The recipes represent a small extract of the cookbook, where you may find
plenty of further ideas concerning the ESGE-Zauberstab
®
.
The cookbook is only available in German language.
Information | Extract of the cookbook
The meat and vegetable blade is razor sharp.
Use it to chop fibrous fruit and vegetables or tender meat or fish quickly
and easily.
Recipe | Meat- and vegetable chopper
