This savoy cabbage casserole is known in many places as a winter stew. In the Hessian area it is often referred to as "Werschinggemüs" or "Wirschinggemois", but it is also known as Savoy cabbage, Milanese cabbage or Welsch Cabbage. Like white cabbage and red cabbage, savoy cabbage belongs to the cabbage types. It is rich in vitamins, minerals and folic acid. A healthy and versatile vegetable that can also be frozen well after it has been cut into strips and briefly blanched. This savoy cabbage vegetable tastes best with jacket potatoes. A filling and even vegan comfort food.
1 kilogram of Savoy cabbage
2-3 litres of water, salted
1 tablespoon flour
1 medium or big onion
1 tablespoon Oil
300-500 millilitres of the broth
Vegetable stock powder or paste
Salt
Pepper
Nutmeg, freshly grated
1. Remove the hard core and ribs from the savoy cabbage.
2. Cut the leaves into strips and wash them well in a bowl with cold water.
3. Place the cabbage in a roasting pan or large saucepan and cook in sufficient salted water.
4. Pass the savoy cabbage through a sieve, but keep the cooking liquid in a pot.
5. Chop the onion and sweat it in a little oil. Sieve the flour over the onion and sauté briefly.
6. If necessary, enrich the retained stock with a little vegetable stock powder or paste and pour into the onion-flour mixture whilst stirring.
7. Add the savoy cabbage again, season with salt, pepper and freshly grated nutmeg.
8. Serve with jacket potatoes.
Tip: If you prefer more a hearty dish, you can fry some bacon with the onions or, as the people in the past used to have it, eat a nice piece of cooked beef with it.
Instagram
Facebook