Nut Savoy Cabbage

Ingredients

• 1 savoy cabbage
• Salt
• 50 g nut mix (e.g., peanuts, shelled hazelnuts)
• 20 g butter
• 1 tbsp Lemon Juice
• nutmeg

Instructions

1. 1.

   Wash, trim, and cut the savoy cabbage into strips. Blanch in boiling salted water for 4–5 minutes until just tender. Drain, shock in cold water, and let drain well.

2. 2.

   Meanwhile, roughly chop the nuts and lightly toast them in a hot pot without fat. Add butter, allow to melt, then fold in the blanched savoy cabbage. Season with lemon juice, salt, and freshly grated nutmeg.