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Savoy Cabbage

4 servings

Ingredients

• 1.5 pcs Savoy cabbage
• water (a little)
• salt (a little)
• meat broth (a little)
• butter (a little)
• nutmeg (a little)

Instructions

1. For 4 people, count 1-2 heads, depending on size.
2. Remove the outer leaves.
3. Cut the cabbage in half, remove the core and thick ribs from the leaves, and cut the rest into hand-sized pieces.
4. Wash the cabbage and boil it briefly in plenty of boiling, salted water over high heat, then transfer to a colander, press out the water, and cook until tender with meat broth and plenty of butter.
5. Add a little grated nutmeg, if desired.
6. Cooking time is about 1¼ hours.

Modernized from a treasured 19th-century German cookbook.