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Kale and Savoy Cabbage with Horseradish

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Kale and Savoy Cabbage with Horseradish
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
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Ingredients
Preparation

Ingredients

for 4 servings
450
600 grams
1
1 tablespoon
300 milliliters
Whipping cream (minimum 30% fat content)
white Pepper
1 pinch
freshly grated Nutmeg
2 tablespoons
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Preparation

Preparation steps

Step 1/2

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.

Step 2/2

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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