Wirsing German Savoy Cabbage
This Wirsing (German savoy cabbage) recipe makes for a simple and tasty side dish. It is creamy, delicious, easy to make, and perfect to serve for lunch, dinner, or on special occasions when the whole family comes together, such as Christmas.
Servings 5
Calories 302kcal
Equipment
Ingredients
- 1 kg Wirsing (savoy cabbage), chopped, with the core removed. (approximately 2.2 lbs)
- 1 tablespoon butter (or your preferred choice of vegetable oil)
- 100 g cubed bacon (approximately 3.5 oz)
- 1 medium-sized onion (diced)
- 250 ml broth (vegetable, beef, or chicken broth)
- 200 ml heavy cream
- 1½ tablespoon all-purpose flour
- ½ teaspoon salt (use more or less, to taste)
- ¼-½ teaspoon black pepper (use more or less, to taste)
- pinch of nutmeg
Instructions
- Heat oil or butter in a pan and then add the diced onion and bacon. Allow the bacon to brown under low heat, stirring from time to time.1 tablespoon butter, 100 g cubed bacon, 1 medium-sized onion, 250 ml broth
- Add the broth, chopped Wirsing, salt, nutmeg, and pepper. Cover, and allow it to simmer under low heat for 15 minutes (see notes), stirring from time to time.1 kg Wirsing (savoy cabbage), chopped, with the core removed., ½ teaspoon salt, pinch of nutmeg, ¼-½ teaspoon black pepper
- In a small bowl, use a whisk to combine the heavy cream and all-purpose flour, making sure it is well combined and not lumpy.200 ml heavy cream, 1½ tablespoon all-purpose flour
- Stir in the heavy cream and flour mixture and allow it to cook for a further 5 minutes (stir in some water if the cabbage is sticking to the pot). Serve with Bratwurst, roasts, Spaetzle, or your favorite dishes.
Video
Notes
Here are a few useful tips to assist you when making this recipe:-
- Cabbage tends to hide dirt between the leaves so make sure to remove the outer leaves, and properly clean your savoy cabbage.
- If you are concerned about maintaining the color of the leaves, then simply blanch them for a few minutes in hot, salty water, then dip them in an ice-water bath to cool.
- Cook your Wirsing for a shorter period (5-6) minutes, if you prefer it more crunchy.
- We sometimes like to make this recipe vegan and vegetarian. If you, like us, like to try out this variation then simply use margarine in place of the butter, almond milk instead of the cream, and dried tomatoes or mushrooms, in place of the bacon.
- As an optional step, you can add a pinch of baking soda (or Natron for those of you in Germany), to assist the leaves to maintain their color. This is an old-fashioned way of making this recipe that you can skip if you are concerned about the impact the baking soda will have on the nutritional value of your cabbage.
- Feel free to use sour cream or a combination of milk and cream, in place of the heavy cream.
Nutrition
Calories: 302kcal | Carbohydrates: 18g | Protein: 14g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 1117mg | Potassium: 535mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2768IU | Vitamin C: 64mg | Calcium: 103mg | Iron: 1mg