Creamed savoy cabbage with potatoes
Savoy cabbage in strips, braised in stock and bound with cream and nutmeg — winter on a plate.
- Time
- 40 min
- Effort:
- easy
- Season
- autumn, winter
- vegetarian
- classic
- budget
- hearty
- everyday
Ingredients for 4 portions
1savoy cabbage
1 kgpotatoes
1onions
30 gbutter
200 mlvegetable stock (instant)
200 mlcream
1 tspcaraway seeds
to tastenutmeg
to tastesalt
to tastepepper
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Milk (incl. lactose)
- Celery
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 519 kcal |
|---|---|
| Protein | 13.4 g |
| Fat | 23.1 g |
| Carbohydrates | 58.1 g |
| of which sugar | 14.1 g |
| Fibre | 10.8 g |
| Salt | 0.5 g |
Not counted because listed without a quantity: nutmeg, salt, pepper.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Quarter the savoy, remove the core, slice into strips and wash.
- 2
Sweat the onion in butter, add the savoy, pour in the stock, add the caraway, braise for 15 minutes.
- 3
Stir in the cream, simmer uncovered for another 5 minutes, season with salt, pepper and nutmeg.
- 4
Serve with boiled potatoes.