Heike’s Savoy Cabbage (Wirsing) recipe

Step 1

  1. White onions, cut into cubes
  2. Diced white bacon (probably streaky?)
  3. Garlic roll (is this a clove do you think?)
  4. Sauté all

Step 2

  1. Chop the cabbage, remove tough stems
  2. Pour in stock and simmer well for three-quarters of an hour

Step 3

  1. Puree with a hand blender to your preferred consistency (i.e. not too much!)
  2. Thicken with corn starch /Roux
  3. Add cream
  4. Season with nutmeg and granulated bouillon (stockcube)

If anyone has any tips on how to improve on this, please add your comments!

Welcome to the new BCS website

Welcome to the new website for Basildon Choral Society. As you can probably tell, it is hosted on WordPress and should now be a lot more flexible for all to use. Here you’ll find out how to get in touch with choir, when the next concerts are, when the next trips are and what socials are going on. You may also stumble across tidbits of information about composers and choral music in general (not to mention the occasional recipe!).

Please look around and make yourself at home. :-)

Ben

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