423 Italian or Savoy cabbage

Kapusta ital’janskaja ili safoj

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About


  • 4 heads of Savoy cabbage
  • spoons butter
  • lb pork fat
  • 1 spoon flour
  • (2 egg yolks)
  • salt


    Cut off the outer leaves and quarter the heads. Rinse and drop into salted boiling water. Let the water come to a boil twice and drain the cabbage. Line the bottom of a saucepan with several thin slices of pork fat, place the cabbage on top, and add 1 spoon butter. Cover with bouillon and boil until tender. Fry ½ spoon butter with 1 spoon flour, dilute with the bouillon, and boil thoroughly. Beat 2 egg yolks and dilute with the hot sauce, stirring briskly. Heat until very hot, but do not let it boil. Pour the sauce over the cabbage arranged on a platter.