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!

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