2 lb (900 g) Savoy cabbage
1 oz (25 g) lard
1 onion, chopped
1 1/4 cup (1/2 pint) 300 ml beef stock
pinch grated nutmeg
salt and freshly ground black pepper
2/3 cup (150 ml) 1/4 soured cream
1 oz (25 g) lard
1 onion, chopped
1 1/4 cup (1/2 pint) 300 ml beef stock
pinch grated nutmeg
salt and freshly ground black pepper
2/3 cup (150 ml) 1/4 soured cream
method
1. Remove the thick stems from the cabbage and cut the leaves into wide strips. Wash and drain thoroughly.
2. Melt the lard in a large saucepan, add the onion and cook for 5 minutes.
3. Stir in the cabbage, stock and nutmeg and season to taste with salt and pepper.
4. Cover and cook over low heat for 20 minutes, stirring from time to time. Drain off any excess liquid.
5. Stir the soured cream into the cabbage, arrange on a warm dish and serve immediately.
2. Melt the lard in a large saucepan, add the onion and cook for 5 minutes.
3. Stir in the cabbage, stock and nutmeg and season to taste with salt and pepper.
4. Cover and cook over low heat for 20 minutes, stirring from time to time. Drain off any excess liquid.
5. Stir the soured cream into the cabbage, arrange on a warm dish and serve immediately.
serving amount
serves 4
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