SAVOY CABBAGE
This recipe transforms humble Savoy cabbage into a flavorful and satisfying side dish, reminiscent of a classic spinach preparation. The cabbage is cooked until tender, then finely chopped and seasoned with a rich sauce, creating a comforting and delicious meal. This simple method highlights the natural sweetness of the cabbage, making it a perfect accompaniment to any main course.
Ingredients
- 1 head Savoy cabbage
- 1 tablespoon Salt (Quantity estimated (not specified in original recipe))
- 8 cups Water (Quantity estimated (not specified in original recipe))
- 1 quart Spinach (From referenced recipe)
- 1 tablespoon Butter (Originally drippings. Substituted with butter for modern preference.)
- 1 tablespoon Flour
- 1/2 teaspoon Pepper (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Ginger (Quantity estimated (not specified in original recipe))
- 1 cup Soup stock
- 2 large Hard-boiled eggs (Quantity estimated (not specified in original recipe))
Instructions
- 1Cut off the faded outside leaves and the hard part of the stalk from the Savoy cabbage. Wash the cabbage thoroughly.
- 2Bring 8 cups of water to a boil in a large pot. Add 1 tablespoon of salt. Cook the prepared cabbage in the boiling salted water until tender, about 15 minutes.
- 3Boil a quart of spinach about fifteen minutes, drain thoroughly through a colander and chop extremely fine.
- 4Heat 1 tablespoon of butter in a saucepan. Rub 1 tablespoon of flour into the butter. Add salt, pepper, and ginger to taste. Add 1 cup of soup stock to the whole or some beef gravy.
- 5Put the chopped cabbage in the sauce, let boil for five minutes. Garnish with hard-boiled eggs or use only the hard-boiled whites for decoration, rub the yolks to a powder and mix through the cabbage.