CookEat Recipe
Creamy Savoy Cabbage with Parmesan
Finely chopped Savoy cabbage finished in butter and milk, then bound with a firm balsamella and Parmesan.
Method
Steps
Step 1
Gather the ingredients: 800 g Savoy cabbage; 55 g butter: 30 g for cabbage and 25 g for balsamella; 450 ml whole milk: 200 ml for cabbage and 250 ml for balsamella; 20 g plain flour; 25 g grated Parmesan; Salt; Water for boiling.
Step 2
Remove tough outer leaves and the hard core from the cabbage. Wash and boil for about 5–7 minutes until partly tender. Drain, let become safe to handle and squeeze out the water. Chop finely.
Step 3
Put the cabbage in a saucepan with 30 g butter and 200 ml milk. Season with salt and cook gently for about 15–20 minutes until fully tender, stirring and reducing excess liquid.
Step 4
Meanwhile, melt the remaining 25 g butter with the flour in a small pan. Stir until the flour begins to colour, then gradually add the remaining 250 ml milk. Simmer for at least 5 minutes until fairly thick and creamy.
Step 5
Stir the firm balsamella into the cooked cabbage over low heat until fully incorporated. Add the Parmesan, taste and adjust the salt, then serve hot.
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