Sig's Savoy Cabbage and Carrot Muddle
Sig's Savoy Cabbage and Carrot Muddle

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, sig's savoy cabbage and carrot muddle. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Sig's Savoy Cabbage and Carrot Muddle Sigrun German, living in England. I love vegetables cooked my Oma's way. She was great cooking one pot dishes.

Sig's Savoy Cabbage and Carrot Muddle is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Sig's Savoy Cabbage and Carrot Muddle is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have sig's savoy cabbage and carrot muddle using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Sig's Savoy Cabbage and Carrot Muddle:
  1. Take 100 grams carrots
  2. Take 450 grams savoy cabbage or other dark green curly cabbage
  3. Make ready 2 small sweet Italian pointed red peppers
  4. Get 2 egg yolk (reserve egg whites) + 2 whole eggs
  5. Take 125 ml fresh full fat milk
  6. Get 125 grams chopped chorizo or smoked bacon
  7. Make ready 1-2 tablespoons olive oil
  8. Take To taste cayenne pepper, salt, nutmeg,garlic powder
  9. Get 1 small bunch large spring onion
  10. Prepare Served with fondant potatoes and stuffed cabbage

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Instructions to make Sig's Savoy Cabbage and Carrot Muddle:
  1. Preheat oven to 180'. Remove all the outer leaves from the cabbage. Cut the cabbage into quarters, remove the stalk. Wash the quarters, then slice them. Peel the carrots, cut them into small pieces. Cut the peppers, remove seeds, cut into strips. Thinly slice the spring onions.
  2. Mix the egg yolks with the eggs, milk and cream. Whisk the eggwhites lift under the egg mixture.
  3. Cut the chorizo or bacon into little cubes, gently fry until all the fat has rendered out.
  4. Mix all the vegetables (except the spring onion) with the chorizo, season with the cayenne pepper, salt, nutmeg and dried garlic powder. Fill the mixed vegetables into a ovenproof dish, pour over the egg mixture. Put into oven cook for about 35-40 minutes. Cook until vegetables are to your liking and the egg mixture is set. Remove from oven garnish with the spring onion.
  5. I served it here with fondant potatoes, stuffed cabbage and a peppercorn sauce.

Alternatively you could pound the cabbage with a wooden utensil instead of your hands, but I prefer to use my hands. The purpose of this step is to release the juices and to make sure that the cabbage, salt, carrots and ginger are mixed together really well. A food processor, and/or mandoline, spiralyzer and box grater are good tools to have on. Heat canola oil in a saucepan over medium heat. Add onion and cook until soft.

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