Braised Savoy Cabbage in Creamy Sauce (Rahmwirsing)

Wirsing is the number one cabbage in Germany. The most classic recipe is stewed cabbage in a creamy sauce. Savoy cabbage stew is ideal for meat dishes, and especially for minced meatballs.

Ingredients

• Virsing (Savoy cabbage) – 800 grams
• White onion – 1 pc.
• Salt
• Butter – 2 tablespoons spoons
• Flour – 1.5 teaspoon
• Cream – 250 ml
• Vegetable broth – 100 ml
• Cumin seeds – 1-2 teaspoon
• Parsley greens – 1 bunch
• Ground black pepper
• Freshly squeezed lemon juice

Directions

1. Finely chop the onion. We clean the virsing cabbage from the first coarse leaves, cut out the head of cabbage, cut the leaves into small, 2 cm strips. Put the whirzing in boiling salted water and blanch for about 5 minutes. Then we drain the water and leave the cabbage in a colander.
2. Melt butter in a saucepan or cauldron. Fry the onions in it, add flour and fry a little. Then pour in the broth and cream, stir everything thoroughly with a whisk. Cook the sauce for about 5 minutes, stir.
3. Add virsing cabbage, caraway seeds and parsley to the sauce. Simmer over medium heat for about 5 minutes. Salt, pepper, sprinkle with a little lemon juice. Savoy cabbage stew is ready.