Savoy cabbage with orange
- Preparation time 45 min.
- easy
Preparation
Clean the cabbage, halve it and then cut it into fine strips. Remove the leaf veins if necessary. Heat a deep pan, a wok pan is best, and add a little olive oil. Salt the cabbage and sauté, stirring.
Grate the zest of half an orange or cut it off finely with a knife and add to the cabbage. Season with a teaspoon of caraway and a pinch of grated nutmeg.
Halve one orange, squeeze out the juice and add to the cabbage.
Cover the pan and braise the cabbage for about 15-20 minutes over a low flame, checking the amount of liquid at the end of cooking, adding a little water if necessary.
Finally, add 2 tablespoons of butter and - depending on taste - about 50 ml of cream. Fillet the second orange or peel and slice it.
Season the vegetables to taste, arrange on a platter and garnish with the orange slices. Potato croquettes or duchess potatoes are a good second side dish.
Quantity
Ingredients for 4 peopleIngredients
- 800 g Savoy cabbage
- 2 piece Oranges
- Butter
- Caraway
- Nutmeg
- Cream