Savoy Cabbage with Cream Sauce (Wirsing mit Sahnesoße)
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Serves: 4 - 6
 
Quick and easy Savoy cabbage recipe made with the Instant Pot pressure cooker.
Ingredients
  • 1 cup bacon/ lardons, diced
  • 1 onion, chopped
  • 2 cups bone broth
  • 1 medium head Savoy cabbage, chopped finely (about 2lb)
  • ¼ tsp mace (Use nutmeg if you have reintroduced this successfully while on the AIP)
  • ½ can or 200ml coconut milk (scant 1 cup)
  • 1 bay leaf
  • Sea salt, to taste
  • 2 tbsp parsley flakes
Instructions
  1. Prepare a parchment round by tracing around the inner pot on a piece of parchment paper and then cutting it out
  2. Press 'Saute' and allow the inner pot to heat up
  3. Once 'Hot' is displayed, fry the bacon and onions in the inner pot until the bacon is crisp and the onions are lightly browned and translucent
  4. Add in the bone broth and scrape the bottom of the pot to remove any stuck browned bits
  5. Stir in the cabbage and bay leaf
  6. Cover with the parchment round and shut the lid, setting the sealing valve to 'sealing'
  7. Select 'Manual' and adjust the cooking time to 4 minutes
  8. Once the Instant Pot beeps at the end of the cooking cycle, press 'Keep warm/ cancel' and release the pressure before uncovering and removing the parchment round
  9. Press 'Saute', bring to a boil and add in the mace or nutmeg and coconut milk
  10. Simmer for 5 minutes, then turn off the Instant Pot and stir in the parsley flakes before serving
Notes
This can also be made in a heavy-bottomed pot on the stove.
Saute the bacon and onions until the bacon is crisp and the onions are lightly browned and translucent.
Add in the cabbage and bay leaf.
Add the bone broth and cover.
Simmer until the cabbage is cooked, about 20 minutes.
Stir in the coconut milk and simmer until slightly thickened.
Sprinkle the mace/ nutmeg and stir to incorporate. Adjust to taste with sea salt.
Add the parsley before serving.
Recipe by Provincial Paleo at http://www.provincialpaleo.com/savoy-cabbage-with-cream/