- Prep: 10 min
- Cook Time: 10 min
- Total: 20 min
- Serving: 4 Servings
Savoy cabbage is a dark-green winter cabbage with crinkled and curled leaves, and a robust flavor and texture. Not only healthy for you, this vegetable also makes a delicious side dish to meat and poultry.
- 1-1/3 pounds savoy cabbage, coarsely shredded
- 1/3 cup crème fraîche
- 1 clove garlic, crushed
- Sea salt and freshly ground black pepper, to taste
- Freshly grated nutmeg
- Place a small pot of salted water over high heat to boil. Once boiling, add the savoy cabbage and blanch for 4 minutes. Remove the cabbage from the pot with a slotted spoon, rinse with cold water and then squeeze to remove any liquid.
- Transfer the cabbage to a large sauté pan and place over medium heat. Add the crème fraiche, garlic and a few generous pinches of salt and pepper; stir the mixture to combine and then heat through. Serve immediately topped with some freshly grated nutmeg.