Savoy Cabbage in Creamy Bacon Sauce

Ingredients

• 1 small head savoy cabbage (ca. 1 kg)
• Salt
• 50 g bacon cubes
• 2 tbsp butter
• 100 ml Vegetable broth
• 100 ml heavy cream
• 1 tbsp green peppercorns
• black pepper (ground)
• nutmeg

Instructions

1. 1.

   Wash the cabbage, quarter it, remove the core and discard the outer leaves. Cut into bite‑size pieces. Boil in salted water for 10–12 minutes until al dente, then shock in cold water and drain.

2. 2.

   Sauté the bacon in hot butter for 1–2 minutes until golden brown. Add the broth and cream, then stir in the peppercorns. Reduce to about half, fold in the cabbage, let it heat through for 2–3 minutes, season with salt, pepper and nutmeg, and serve.