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Ingredients:
Nocla flavouring:
2 pcs. pointed/Summer cabbages
50 g salted butter
Neutral oil
250 g creme fraiche 38%
50 g Legume Shoyu
Optional: freshly ground black pepper
Optional: finely chopped chives
Creamed cabbage
01
Remove the core from the cabbages and discard the outer leaves. Rinse well and cut into large chunks.
02
Heat a pot over medium heat with oil and butter.
03
Once the butter starts to foam, add the cabbage and sauté for 3-5 minutes.
04
Remove from heat and mix in the remaining ingredients.
Alternative Preparation
05
Instead of mixing in the creme fraiche immediately, prepare the cabbage and place it in a covered gastro tray.
06
Lightly heat the cabbage in the oven at 150°C for about 5-10 minutes.
07
Mix everything together in the tray just before serving.
