Delicious Savoy Cabbage

Ingredients

• 1 savoy cabbage (750 g)
• Salt
• 300 g heavy cream
• 3 tbsp coarse mustard (15 g)
• nutmeg
• 3 apples
• 0.5 bunch sage (10 g)
• 500 g veal liver
• 1 tbsp spelt whole‑grain flour (10 g)
• 2 tbsp butter (15 g)
• Pepper

Instructions

1. 1.

   Remove the outer leaves of the cabbage. Cut the cabbage in half, trim the core, and slice into strips. Boil the strips in salted water for 3–4 minutes; then shock in cold water and drain well. Return the cabbage to a pot with cream and mustard, seasoning with salt and a pinch of freshly grated nutmeg.

2. 2.

   Wash the apples, remove cores with an apple corer, and slice them. Wash the sage, pat dry, and pluck the leaves.

3. 3.

   Remove veins from the middle of the liver and peel off the skin. Slice the liver into about ½‑cm thick pieces and pat dry. Toss the liver slices in flour, tapping off excess.

4. 4.

   Divide butter between two pans and heat. In one pan, brown the liver slices for 2 minutes on each side over medium heat; season with salt and pepper after flipping. In the second pan, brown the apple slices for 2–3 minutes per side over medium heat, adding sage leaves to the hot butter. Season apples with pepper.

5. 5.

   Bring the cabbage back to a boil and reduce for 1–2 minutes over low heat, then taste and adjust seasoning. Arrange the cabbage as a bed on plates; top with liver and apple slices and scatter sage leaves.