Sig's Savoy Cabbage and Carrot Muddle

Hello everybody, it's Brad, welcome to our recipe site. Today, we're going to prepare a special dish, Sig's Savoy Cabbage and Carrot Muddle. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Sig's Savoy Cabbage and Carrot Muddle is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sig's Savoy Cabbage and Carrot Muddle estimated approx 35 minutes.

To get started with this particular recipe, we must first prepare a few components. You can have Sig's Savoy Cabbage and Carrot Muddle using 10 ingredients and 5 steps. Here is how you cook it.

I love vegetables cooked my Oma's way. She was great cooking one pot dishes. So this one is one she would have appreciated I think.
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Ingredients and spices that need to be Get to make Sig's Savoy Cabbage and Carrot Muddle:

1. 100 grams carrots
2. 450 grams savoy cabbage or other dark green curly cabbage
3. 2 small sweet Italian pointed red peppers
4. 2 egg yolk (reserve egg whites) + 2 whole eggs
5. 125 ml fresh full fat milk
6. 125 grams chopped chorizo or smoked bacon
7. 1-2 tablespoons olive oil
8. To taste cayenne pepper, salt, nutmeg,garlic powder
9. 1 small bunch large spring onion
10. Served with fondant potatoes and stuffed cabbage

Steps to make 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.

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