savoy cabbage with morels    25 g dried morels 600 g savoy cabbage 30 g butter ¼ l cream 4 tablespoons Cognac salt, pepper 1. Soak the morels in a cup of water for about 60 minutes. 2. Cut the middle rib out of the cabbage leaves and then cut the leaves into thin stripes. Blanch the cabbage for 5 minutes and then rinse immediately in cold water and drain. Take the morels out of the water (save the liquid) and squeeze out the remaining liquid. 3. Cut each morel in half and sauté in the butter and then add the Cognac. Pour the cream and soaking liquid into a saucepan, add the morels and cook for about 20 minutes reducing the mixture to a creamy sauce. Finally add the cabbage mix well and serve immediately.   back