Lecker as always Klas! You bavarians cook your savoy cabbage (Savoykål in swedish) almost the same way as we do up here! We don´t add nuts, but otherwise It´s pretty much the same! An awesome sidedish to any salty meat, be it pork, cow or herring!! Tack för ännu ett trevligt recept! :)
Really well done. Savoy cabbage is in over abundance where I live in America...I love it; and this is a nice variant to how us Yankees would normally prepare it.
Yes of course. Sometimes they are a bit thicker. Then you can put them into the heat a bit earlier than the lighter ones. But they all taste the same. And it looks nicer, when you have different colours, doesn`t it?!
Actually grass fed churned butter is very good for us especially children because it has a unique chemical in it that helps with the development of the human brain .Probably why after being convinced to eat margarine so the farmers could sell more corn and soybean oil so many mental and learning disabilities popped up ?
