Savoy cabbage with bacon and cream is the opposite of fancy. And you know what? That’s what I love him for!
We’re talking crispy fried bacon, onion, savoy cabbage and a spicy creamy sauce. In addition there is rice, potatoes or a strong farmer’s bread, with which you can dab up the delicious sauce to the last drop.
Nothing to go with crazy ingredients for which you have to rummage through five supermarkets. No allegedly 20 minute preparation, which turns out to be a two-hour monster action. No, this hearty serving of soul food is fast, easy, hearty and, above all, the ultimate winter soul food!
Friends, today it’s getting down to earth!
The savoy cabbage with bacon and cream sauce is perfect for days when we want good, honest home cooking. Nothing fancy, nothing luxuriant – just eat seasonal ingredients, as grandma has conjured for us.
And let’s face it – Grandma’s savory winter recipes were not always great. I have to think of kale (definitely with boiled potatoes!) And Pichelsteiner (Do not you know? You have to change!). Simple recipes, which our grandmother could of course from the FF and in recurring perfection. And while I honestly can not remember that my omis ever had savoy cabbage with bacon and cream, this recipe is a typical family soul food for me.
The warm stew tastes like cozy evenings with your loved ones, to come home and above all, really delicious.
Because we stew the savoy cabbage only briefly, the cabbage remains deliciously crunchy and rich green. In addition there are onions braised in olive oil, cream and a good shot broth for even more taste. The bacon makes the whole thing wonderfully spicy and gives the savoy cabbage a smoky note. Absolutely heavenly, I tell you!
Plus, the recipe for savoy cabbage with bacon and whipped cream is perfect if you want to add some more regional winter vegetables to your diet. The cabbage is milder than its counterparts, super low in calories and really tasty.
Ready to pamper you with a cuddly serving of savoy cabbage? Then you go!
First you dice the onion and smelt it for a minute in olive oil. Then you add the bacon and fry everything until the bacon is deliciously crunchy. Meanwhile you prepare the savoy cabbage. Halve the savoy cabbage and cut out the stem from both halves. Then you cut each half in bite-sized strips and give them in the pot. Now you put the whole thing off with cream and broth and cook the savoy cabbage for about 10 minutes until it is still crisp. FINISHED!
You can do this with rice, potatoes or strong farmhouse bread, for example.
I hope you will love this recipe!
Savoy cabbage with bacon and cream is:
- Down to earth.
- Quick made.
- The perfect winter soulfood.
You tried this recipe? Then let me know! Comment, rate and do not forget to tag your photo on Instagram with #kochkarussell . Thank you, dear ones!
Savoy cabbage with bacon and cream
Savoy cabbage with bacon and cream – all you need is savoy cabbage, onion, bacon, cream and vegetable broth , Simple and incredibly delicious!
Portions : 4
calories per serving : 253 kcal
middle savoy cabbage
Finely dice the onion. Heat the olive oil in a large saucepan and fry the onion cubes for one minute. Add bacon and fry until the bacon is crispy.
Meanwhile cut the savoy cabbage in half. Remove the stem and cut both halves into bite-sized strips.
Once the bacon is done, add savoy cabbage and deglaze with cream and chicken stock. Simmer for about eight to ten minutes, until the savoy cabbage is still crisp.
Season to taste with salt and pepper.
Serve with rice, potatoes or rustic bread. Enjoy.
Now I’m curious: Which dish tastes great for you grandma?