Braised Savoy Cabbage in Creamy Sauce (Rahmwirsing)
by Editorial Staff
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
- 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.
- 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.
- 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.
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