This recipe takes me back to my childhood. It’s something we ate in our family during the winter and it just tastes so delicious.
Savoy cabbage is a winter vegetable and one of several cabbage varieties. It is thought to originate from England and the Netherlands. It’s packed with nutrients such as vitamin C which is beneficial for the immune system. It’s also a low carb vegetable: only 3g net carbs per 100 grams.
The original recipe is made with mashed potatoes, so I replaced them with keto friendly mashed cauliflower. Traditionally it’s eaten with sausage but you can also combine it with fish like salmon or cod.
INGREDIENTS (2 -3 portions)
1/2 savoy cabbage
1/2 cauliflower head
1/4 cup water
4 tbs butter
3 cloves garlic, minced
2 tbs sour cream
salt and pepper
Start by cutting the cauliflower head into florets and cook in a steamer or boiling water until soft.
Cut the savoy cabbage and rinse with water.
Melt 2 tbs of butter in a large pot on medium heat. Add the savoy cabbage, water, salt and pepper. Stir and let it cook for 15-20 minutes on medium-low heat.
In the meantime, prepare the mashed cauliflower: in a medium sized pot melt 2 tbs of butter on medium heat and add the minced garlic. Stir, add the cauliflower and lower the heat.
Mix the cauliflower with a stick blender or a food processor. (you can also use a potato masher) and add the sour cream, salt and peper.
Mix the mashed cauliflower with the prepared savoy cabbage with a spoon and stir until everything is blended.
Prepare the sausages in a pan on medium heat and place them on a plate. Add the mashed savoy cabbage and enjoy!
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Endive is a typical vegetable from Belgium that is not very well known abroad. It’s a leafy vegetable that is high in folate, vitamin A and K, and is high in fiber. It tastes a bit bitter, but when you cook it in a recipe like this one, it’s delicious!
In the traditional recipe, béchamel sauce is used, but I replaced it with a cauliflower sauce that tastes just as good, if not better!
INGREDIENTS (6 endives)
1 tbs butter
2 cup of water
salt, pepper and nutmeg to taste
For the cauliflower sauce
2 cloves of garlic
1 tbs of butter
Half a cauliflower head, cut in florets
1 cup bone broth/ beef stock
Salt, pepper and nutmeg to taste
Start by preparing the endives. Remove the outer leaves and cut off the bottom and cut out the hearts.
In a pan, melt 1 tbs of butter on medium heat. Add the endives to the pan, season with salt, pepper and nutmeg. Fry both sides for 2 minutes and add the water.
Lower the heat and let the endives cook for 40-45 minutes until they are done.
Prepare the sauce: in a medium sized pot, melt 1 tbs of butter on medium heat, add the cut onion and minced garlic. When the onion starts to glaze, add the cauliflower florets and the bone broth. Add salt, pepper and nutmeg to taste. Lower the heat and let simmer until the cauliflower is soft.
When the cauliflower is soft, add some juice from the pan with the endives (about 4 tbs) and mix everything together with a blender until you have a creamy consistency. Add the grated cheese and mix. Set aside.
Preheat the oven at 400 F.
When the endives are done (they are done when you can poke trough them with a fork), roll them up in a slice of ham and place them in a baking dish. Cover them with the cauliflower sauce.
Sprinkle some cheese on top and bake in the oven for 25 minutes. To get a crust on the top, use the grill modus for 5 minutes.