Wirsinggemuese / Savoy Cabbage vegetable dish
This is one of my favorite vegetables. Back home I could just by it ready cut like frozen spinach, has not made it as a staple in the US yet. Since it is not that hard, I thought why not post it here. Hope you like it as well.
(serves 4)
Ingredients:
Use a higher, large pan or pot. The cabbage takes up a lot of space until cooked. You will be surprised how little will be left. Use a lid. The lid will prevent the liquid that comes out of the cabbage to evaporate and it will become sauce.
Wash and cut savoy cabbage (see below), cut out the center (see below) and cut in small stripes.
Saute onion, add ham and brown. Add cabbage and sour cream, salt and pepper and let simmer at low heat for a few minutes/until soft.
Goes well with meat dishes or as topping of potatoes.
Can be frozen.
Guten Appetit!
This is one of my favorite vegetables. Back home I could just by it ready cut like frozen spinach, has not made it as a staple in the US yet. Since it is not that hard, I thought why not post it here. Hope you like it as well.
(serves 4)
Ingredients:
- 1 Savoy Cabbage Head
- 1/2 cup cubed smoked ham or sliced cooked smoked ham
- 2 tbs. sour cream
- 1 large cubed onion
- 1 tbs. butter
- salt and pepper
Use a higher, large pan or pot. The cabbage takes up a lot of space until cooked. You will be surprised how little will be left. Use a lid. The lid will prevent the liquid that comes out of the cabbage to evaporate and it will become sauce.
Wash and cut savoy cabbage (see below), cut out the center (see below) and cut in small stripes.
Saute onion, add ham and brown. Add cabbage and sour cream, salt and pepper and let simmer at low heat for a few minutes/until soft.
Goes well with meat dishes or as topping of potatoes.
Can be frozen.
Guten Appetit!
Here is how to tackle a Savoy cabbage:
last updated Feb. 2014