Savoy cabbage is tasty, good for you and rich in vitamin C. It’s also suitable for dietary meals.
To avoid the unpleasant smell of overcooked cabbage, you should not boil it in soups for longer than 4 minutes. To make sure Savoy cabbage does not lose its tenderness, cut it in very fine straws.
Ingredients
For 4 servings
a few chicken wings
1 l water
¼ average cabbage head
1 carrot
1 onion
1 tomato
3 garlic cloves
parsley root
2 potatoes
rosemary, nutmeg
bay leaf, 3-4 allspice fruits, a bit of red chili pepper
1. Rinse chicken wings, put into a pan, adding bay leaf, allspice, salt and cold water to make stock.
2. While your stock is cooking, cut into fine straws carrots, potatoes, parsley root, tomatoes and Savoy cabbage, in very fine straws.
3. Take wings out of stock, strain it off. Pour ½ of stock into pan, bring to a boil and add carrots. It will change the color right away, making it very pleasant. Add onions and parsley root, then add potatoes. Boil for 5 minutes.
Then add the remaining hot stock. Add rosemary, read and black pepper, boiling for another 5 minutes. Add finely cut Savoy cabbage and tomatoes, boiling for 4 minutes. In the very end, add finely chopped garlic and freshly ground nutmeg, taking the pan off the stove right away. Do not cover with the lid too tightly. Let it stand for 15 minutes, serving with sour cream.
Enjoy!!
