Potatoes with Savoy Cabbage

Ingredients

• 1 head of savoy cabbage
• 2 onions
• 2 tbsp butter
• 800 g waxy potatoes
• 600 ml Vegetable Broth
• 1 tbsp caraway seeds
• 100 g grated Emmental cheese (30% fat in the product)
• Salt
• Pepper

Instructions

1. 1.

   Peel the potatoes, cut into large pieces, cover with salted water, add 1 tsp caraway seeds and simmer over medium heat for about 25 minutes.

2. 2.

   Clean the savoy cabbage, quarter lengthwise, remove the core and slice the leaves into narrow strips. Blanch in boiling salted water for 8 minutes, then cool under cold running water and drain well. Peel the onions and cut into thin rings. Heat butter, sauté the onions, add the cabbage strips and cook everything together for 4 minutes. Add broth, bring to a boil once, season with salt and pepper. Drain the potatoes, let them steam dry slightly, arrange on plates, sprinkle with some caraway seeds. Add the cabbage and a splash of broth, then generously top with grated Emmental cheese.