White cabbage on cream

Last Updated on July 23, 2024

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ingredients

800 g white cabbage to taste salt cold water 2 tbsp butter a little ground black pepper 300 ml cream

step

1.

Cut the cabbage into slices, cover with salted water and simmer briefly without a lid. Drain the cabbage and leave to drain.

2.

Place the cabbage in the heated butter, season with salt and pepper and pour over the cream. Slowly simmer until thickened. The cream should evaporate to a thick sauce before serving. Serve with smoked or roasted meat.