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savoy mess
Servings: 4
ingredients:
for the savoy:
  • 1 savoy cabbage (about 1 kg - becoming about 600 g after trimming)
  • 250 ml water
  • 1 tsp garam masala
  • a pinch of sugar
  • 250 ml cream (32%)
  • salt & pepper (to taste)
for the bacon:
  • 50 g Italian bacon (thin slices)
  • 5 - 6 spring onions (or 2 - 3 small onions resp. shallots)
  • 1 tbsp peanut oil
  • 1/2 tsp garam masala
  • salt & pepper (to taste)
for the meat balls:
  • 400 g minced meat (50% beef & 50% pork)
  • 1 egg
  • 2 tbsp fine breadcrumbs
  • 6 tbsp cream (32%)
  • 1/2 tsp garam masala
  • salt & pepper (to taste)
how to:
  • Chop the bacon & the spring onions.
  • Fry bacon & spring onions w/ garam masala in the oil for about 10 min. (Don’t let it burn!)
  • Add salt & pepper to taste.
  • Set aside.
for the meat balls:
  • In the meanwhile mix breadcrumbs & cream for the meat balls. There should be no lumps!
  • Combine mixed minced meat, egg, the breadcrumbs-cream mess, garam masala & 2 tbsp of the bacon-onions mess & knead until everything is well distributed & smooth.
  • Add salt & pepper to taste.
  • Make mini meat balls & place them in the pan.
  • Fry for about 10-15 min; the meat balls should be well done.
  • Set aside.
for the savoy:
  • Discard all the outer leaves of the savoy cabbage (normally 2 layers of leaves).
  • Discard the stem & free every leaf from its big vein.
  • Chop all trimmed leaves.
  • Add water to the pan & start frying about 1/3 of the chopped savoy.
  • Add the bacon-onion mess & the garam masala & a pinch of sugar.
  • Mix well.
  • When the savoy collapses add another ⅓ of the chopped savoy & some more water.
  • Mix well.
  • ... & once again for the rest of the savoy.
  • After about 20-30 min the savoy should be soft & the water should be gone.
  • Add the cream & mix well.
  • Add salt & pepper to taste.
  • Add the meat balls & mix carefully.
  • Ready for serving.
for storage:
  • The savoy mess may be stored in the fridge and reheated in the microwave.