Savoy cabbage with bacon and ham

Ingredients

4 servings

• 1 savoy cabbage (small)
• 3 carrots
• 1 bouillon cube
• 3 cloves of garlic
• 150 g bacon
• 150 g cooked ham
• 5 turns of freshly ground pepper
• 3 tablespoons of sesame oil (or sunflower...)
• 3 tablespoons of herbs (I used a mix of parsley, tarragon, dill and cumin)
• 20 cl liquid cream
• 1 tablespoon of lemon juice or vinegar
• 250 g mushrooms
• 1 medium potato

Steps

1. 1

   Wash, peel and thinly slice the vegetables, garlic, and optionally the bacon and ham. Then, infuse the vegetable bouillon cube in 50cl of water.

2. 2

   In a large skillet with rims, sauté the carrots, potato, bacon and ham strips, mushrooms, and garlic over high heat (in the oil) for 10 minutes.

3. 3

   Season with freshly ground pepper (do not add salt due to the bacon and bouillon cube). Stir regularly.

4. 4

   Then add the Savoy cabbage and mix. Sauté for another 5 minutes.

5. 5

   Add the vegetable broth and cook over medium heat, uncovered, for 30 minutes, stirring occasionally.

6. 6

   Meanwhile, mix the cream, vinegar, and herbs in a separate bowl.

7. 7

   Check the cabbage's tenderness when the cooking water has completely evaporated. If it is still too firm, continue cooking for a few minutes while stirring.

8. 8

   Finally, add the cream to the preparation. Let it simmer for 2-3 minutes. Add salt if necessary.