Cabbage in Cream

Remove the outer wilted leaves of the savoy cabbage, cut the stalk into small pieces, quarter the cabbage and rinse. Blanch in boiling salted water for a few minutes. Drain in a sieve and cut the cabbage leaves into strips.

Cut the bacon into small cubes. Heat the butter in a wide frying pan and fry the bacon cubes until translucent.

Add the savoy cabbage strips to the bacon cubes and cook until soft. Pour the créme fraÂche over the cabbage, cover the frying pan and steam the cabbage for 10 minutes over medium heat until soft.

Season with salt, pepper and freshly grated muscat.

Tip: Always use an aromatic ham, it will give your dish a wonderful touch!

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