Braised Savoy Cabbage with Potatoes and Marjoram

Tender savoy cabbage and floury potatoes braise slowly with onions and marjoram into a mild, hearty dish that needs no heavy sauce. A bowl of home-style comfort food like Grandma used to make, but light.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 1000 g Savoy cabbage
• 600 g Potatoes, floury variety
• 2 Stück Onions
• 1 Stück Garlic clove
• 30 g Butter
• 2 EL Cooking oil
• 400 ml Water
• 150 ml Heavy cream
• 1 EL Apple cider vinegar
• 1 TL Marjoram, dried
• 1 Prise Nutmeg, grated
• Salt
• Black pepper, freshly ground

Method

1. Clean the savoy cabbage, cut out the core, slice the leaves into wide strips and wash thoroughly.
2. Peel the potatoes and cut them into rough cubes. Finely dice the onions and garlic.
3. Heat the butter and oil in a large pot. Sweat the onions and garlic over medium heat for about 3 minutes until translucent.
4. Briefly sauté the potato cubes as well, then add the cabbage and deglaze with the water and vinegar.
5. Add the marjoram, nutmeg, salt and pepper. Cover and braise over low to medium heat for about 25 minutes, stirring occasionally, until the potatoes and cabbage are tender.
6. Stir in the cream, let it come to a brief boil and adjust the seasoning with salt, pepper and vinegar. Let it rest briefly and serve hot.