Culinary Institute of America

Creamed Savoy Cabbage for Seafood Hot Dog

Preparation info
  • Yield:

    8

    Portions
    • Difficulty

      Easy

Appears in
Street Foods
Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

  • About

Ingredients

  • 1 head savoy cabbage
  • 1½ cups/360 mL heavy cream

Method

  1. Cut two-thirds of the cabbage into a fine chiffonade (⅛ in/3 mm), and cut the remaining one-third of the cabbage into coarse chunks.
  2. Cook the coarse chunks in 1 gal/3.84 L of well-salted water for 5 to 8 minutes, until tender, and purée in a blender until very smooth.
  3. Add the heavy cream, adjust seasoning with salt, pepper, and nutmeg, and chill down