Kale and Savoy Cabbage with Horseradish 

Kale and Savoy Cabbage with Horseradish

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Difficulty:easy
Preparation:30 min
Ready in:30 min
low-carb
Vegetable
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Ingredients

For servings

450Kale
600 gramsSavoy cabbage
1Onion
1 tablespoonButter
300 millilitersWhipping cream (minimum 30% fat content)
Salt
white Pepper
1 pinchfreshly grated Nutmeg
2 tablespoonsfresh Horseradish

Directions

1 Rinse the kale and cut the leaves from the stems. Remove the cabbage leaves from the head, cut out the thick veins and rinse. Cut the kale and the cabbage into equal strips and blanch for 15 minutes in boiling salted water.  Remove, shock in cold water and drain.
2 Peel the onion and cut into fine dice. Heat the butter in a pan and sauté the onion until translucent, about 1 minute. Add cream and simmer. Season with salt, pepper and nutmeg. Beat the sauce with a mixer until frothy. Put the vegetables in the sauce, reheat and serve with freshly grated horseradish.
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