Savoy Cabbage

The washed and cleaned savoy cabbage is cut into wedges and scalded. Leave it in hot tap water for a few minutes, pass it through a sieve and let it drain. (In summer and autumn this is not necessary.) The drained herb is put into boiling tap water (or into bone or smoked meat broth).

Season with caraway seeds and salt and continue bubbling on a low flame after boiling. In the meantime, peel the potatoes and cut them into cubes, then add them to the half-soaked cabbage. Prepare a light brown roux with paprika, take it off the flame and add cold tap water. When the greens are soft, add the chopped garlic, then the roux and cook everything together for another ten minutes. Season with pepper. The greens are served with beef or pork. It can also be served with meat lamb.

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