Creamy Savoy Cabbage

It's easy to make, and it's the perfect side dish for many classic German meals. Creamy Savoy cabbage is a typical German side dish that I learned how to cook from my German grandmother-in-law.

It goes well with German Schnitzel, Brats on the Stove, or simple Cast-Iron Potatoes. It's soft, creamy, and comforting, and it has that classic German home-cooking feel.

This recipe for Rahmwirsing or Wirsinggemüse uses basic elements and cooks fast. You can make it with bacon or leave it vegetarian.

It's flexible, dependable, and a great side dish for many mains, but you can even serve it as a main combined with pasta, Spätzle, or potatoes. Ingredients: 6 | Prep Time: 20 minutes | Cook Time: 15 minutes | Servings: 12 slices | Difficulty: Easy

Recipe ingredients

Savoy cabbage: The amount used here is roughly one small to medium cabbage or half of a large one. A little more or less won't hurt the recipe - the sauce adjusts easily.

- If you like Savoy cabbage, make this amazing German Savoy Cabbage Soup. Or try the German Stuffed Cabbage.

Bacon: Smoky bacon tastes great here, but pancetta cubes work just as well. Leave it out completely if you want a vegetarian version; the dish will still be delicious.

The Baked Cabbage and Potatoes as well combines Savoy cabbage and bacon. Dairy for the creaminess: I use a fair amount of heavy cream and sour cream.

Heavy cream is typical; that said, the slight tanginess and extra creaminess of the sour cream make the dish even better. See the recipe card for full information on ingredients and quantities. How to make creamy Savoy cabbage?

Step #1: Quarter the cabbage and remove its core. Slice the quarters into thin strips.

Chop bacon, onion, and garlic, too, but keep them all separated. Step #2: Cook the bacon in butter for 2 minutes, until it begins to render the fat. Add onion and cook for 2 minutes, until softened.

The pot will look very full at first, but the cabbage will wilt. Sauté for about 5 minutes, stirring occasionally.

Step #4: Whisk flour and stock until smooth. Add heavy cream and sour cream and mix well.

Step #5: Cook on medium-low heat for 6-7 minutes, or until tender and creamy. Step #6: Adjust the seasoning and serve immediately or cool and refrigerate until ready to serve.

If the sauce looks too thick at the end, add a splash of stock or a little more cream. If it's too thin, let it simmer for another minute or two until it reaches the consistency you like.

Taste and adjust the seasoning at the very end; the cabbage absorbs a lot, so a final pinch of salt or pepper often helps.

Recipe FAQs

Can I make this Savoy cabbage dish vegetarian? Simply leave out the bacon.

The dish will still be creamy and flavorful. Can I use regular white cabbage instead of Savoy?

You can, but it will take longer to soften. Add a few extra minutes of cookery time. Check out How to Cook Sweetheart Cabbage and Fried Cabbage with Bacon, too.

Absolutely, but you will need a huge heavy-bottomed pot. Extend the cookery time slightly if needed. Make ahead and refrigerate: The flavors actually get better overnight.

Store leftovers in an airtight container for 2-3 days. Reheat: Warm gently in a saucepan over low heat. Add a splash of milk, cream, or stock if the sauce thickens too much after chilling.

Freeze: You can freeze creamy Savoy cabbage, but it's worth knowing what to expect. The cabbage will soften more than when freshly cooked, and the cream and sour cream sauce may separate or become slightly grainy.

- If you do freeze it, cool the dish completely and store it in airtight containers or freezer bags. It works best as a convenient side for cooked meals, rather than expecting the same texture as when it's freshly made.

Creamy Savoy Cabbage - German-Style

- Large Dutch oven or heavy-bottomed pot - 1.6 lbs Savoy cabbage Note 1

- 1 medium onion finely chopped - 3-4 thin slices of bacon about 2.5 oz/ 75 g, Note 2

- ¼ teaspoon fine sea salt - ¼ teaspoon ground black pepper

- a few gratings of nutmeg - 2 tablespoons all-purpose flour

- fine sea salt and ground black pepper to taste - Prepare the vegetables: Quarter the Savoy cabbage, remove the core, and slice the quarters into thin strips.

Finely chop the onion, mince the garlic, and chop the bacon; keep everything separate, as each ingredient cooks at a different pace.1.6 lbs Savoy cabbage + 1 medium onion + 1 large garlic clove + 3-4 thin slices of bacon - Sauté the base: Heat a large, wide pot or deep sauté pan. Add the butter and bacon and cook for 2 minutes, until the bacon begins to render its fat.

Add the onion and cook for about 2 minutes, until softened. Stir in the garlic and cook for 30 seconds.1 tablespoon butter + bacon + onion +garlic

- Cook Savoy cabbage: Add the sliced cabbage and stir well to combine. The pot will look very full at first, but the cabbage will quickly wilt.

Sauté for about 5 minutes, stirring occasionally. Season with salt, pepper, and a few gratings of nutmeg.cabbage + ¼ teaspoon fine sea salt + ¼ teaspoon ground black pepper + a few gratings of nutmeg - Add dairy: In a small bowl, whisk the flour and vegetable stock until smooth.

Pour the mixture into the pot, stirring to combine. Add the heavy cream and sour cream and mix well.2 tablespoons all-purpose flour + ¾ cup vegetable stock + ½ cup heavy cream + ½ cup sour cream

- Simmer Savoy cabbage: Cook on medium-low heat for 6-7 minutes, or until the cabbage is tender and the sauce is creamy. Adjust the seasoning with more salt and pepper if needed.fine sea salt and ground black pepper

- Savoy cabbage: This quantity equals about one small to medium head, or half of a large one. A little more or less won't affect the method - it's very forgiving. - Bacon: You can replace the bacon with pancetta cubes, or simply omit it to make the dish vegetarian.