Savoy Cabbage-Morel-Vegetables

Soak the morels in warm water for at least twenty minutes. Drain, rinse thoroughly and cut into halves or quarters depending on the size.

Remove the leaves from the savoy cabbage and remove the thick midribs. Cut the leaves into wide strips. Blanch in boiling salted water for three to four minutes. Drain and rinse when cool.

In a wide frying pan, melt the butter. Sauté morels and savoy cabbage in it. Extinguish with cognac and white wine and cook practically completely. Then add the cream, season everything together with salt and pepper and reduce again until the cream binds slightly.

Savoy cabbage: The color of the curly head says nothing about its quality and freshness: Deep green heads are generally early varieties, yellowish heads late varieties. Savoy cabbage does not store as well at home as white cabbage. Whole heads will keep for a week in the crisper. With savoy cabbage can be tried practically all recipes for various cabbage vegetables, but also those for spinach and lettuce. Apart from that, it is predestined for soup pots in which cabbage tastes sweet, which not everyone likes.

Our tip: Use the young, tender spinach from the farmers’ market!

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