Here’s A Traditional Rahmwirsing Recipe For Creamy Savoy Cabbage!
If you’re looking for a taste of Oma’s house that will take you back in time, you should try Rahmwirsing.
Also known as German creamed savoy cabbage, this authentic recipe is made with savoy cabbage, onion, broth, whipping cream, and nutmeg.
Rahmwirsing is a simple and delicious side dish that is perfect for the colder months when savoy cabbage is in season.
You can serve it with potatoes, pasta, or bread dumplings, and various meats like sausage (such as Bratwurst) and pork (such as Kassler).
There are a few different ways to make this German side. Some people like to add bacon and/or leek, while others like to keep it simple – similar to our version.
Since lots of recipes are in German, we thought an English recipe for Rahmwirsing (made by a German) would be helpful!
Ingredients
Here are the creamed cabbage recipe ingredients that you will need to make this tasty side dish:
- Savoy cabbage – Use a fresh and crisp savoy cabbage. If you can’t find savoy cabbage, you can use regular green cabbage.
- Yellow onion – To add depth of flavor. You can also use a white onion.
- Butter – Adds richness and flavor, but you can also use oil if you prefer.
- All-purpose flour – To thicken the broth slightly.
- Vegetable broth – Or beef broth if you prefer. Helps cook the cabbage.
- Salt – To enhance the overall flavor; adjust to taste.
- Ground nutmeg – Complements the cabbage and cream; adjust to taste.
- Black pepper – For a hint of spice; add to taste.
- Whipping cream – Or heavy cream; we used 35% whipping cream. For a lighter alternative, you can use half-and-half.
Recipe Tips
Before you make this easy savoy cabbage recipe, have a read through these recipe tips:
- Cut the savoy cabbage into thin, even strips for even cooking.
- If you prefer, you can blanch the savoy cabbage first and then add it once the onions are cooked with the flour and broth. Adjust the cooking time accordingly. Â
- You can add some chopped bacon with the onions if you like (between 3 and 4 ounces). If you add bacon, go easy on the salt.Â
- For softer cabbage, add a few minutes to the cooking time.
- Add more cream if you’d like your savoy cabbage to be creamier/saucier.
How to Make Rahmwirsing – Step by Step Instructions
In this section, we’ll show you exactly how to make this German creamed savoy cabbage.
We’ve included all of the recipe process photos below so you can visually follow along as you cook at home.
The recipe card with all the detailed steps and instructions can also be found at the bottom of this post.
First, remove the outer leaves and rinse the savoy cabbage. Then cut the cabbage into quarters, remove the hard core and slice the cabbage into thin, even strips.
Also peel and finely chop the onion.
Next, melt the butter in a large pot over medium heat. Add the chopped onion and cook until translucent, about 4-5 minutes. Stir regularly.
Now add the sliced cabbage and cook for another 3-4 minutes, stirring regularly.
Sprinkle the flour over the cabbage, then pour in the broth and stir well.
Turn down the heat to low and cover the pot with a lid. Cook the cabbage for about 15 minutes (or longer if you prefer it softer), stirring occasionally.
Season the savoy cabbage with salt, pepper and nutmeg. Adjust the amounts to taste.
You can skip the nutmeg if you don’t like the flavor, but it really complements the cabbage and cream.
Then turn off the heat and stir in the cream. Let the creamed cabbage stand covered for a few minutes, then serve as a side dish.
You can serve the Rahmwirsing as a side dish with boiled potatoes (Salzkartoffen), pasta, or bread dumplings (Semmelknödel), as well as meat such as Bratwurst, Kassler, Schweinebraten, or meatballs. It also tastes good as a side to fish.
Storage Tips
If you have leftover creamed savoy cabbage, store it in a sealed container in the fridge for up to 3 days.
You could freeze the Rahmwirsing for longer storage, but the texture may change and the cream may separate when thawed, so keep that in mind!
FAQ
Rahmwirsing is a German dish of creamed savoy cabbage. The word “Rahm” means cream and “Wirsing” means savoy cabbage in German. Rahmwirsing is a traditional side dish that goes well with potatoes, bread dumplings, and various meats, such as Bratwurst and Kassler.
Related Recipes
If you enjoyed this old-fashioned creamed cabbage recipe, have a look at these other classic German side dishes:
- Authentic German Spaetzle
- German Red Cabbage (Rotkraut)
- Krautsalat (German Coleslaw)
- German Fried Potatoes (Bratkartoffeln)
Rahmwirsing (German Creamed Savoy Cabbage)
Ingredients
- 2 pounds savoy cabbage, one larger cabbage (about 14 cups tightly packed)
- 1 large yellow onion, or two small
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 cup vegetable broth, or chicken or beef broth
- 1/2 to 3/4 teaspoon salt, more to taste
- 1/4 teaspoon ground nutmeg, more to taste
- black pepper, to taste
- 1/2 cup whipping cream, or heavy cream; add more to taste
Instructions
- Remove the outer leaves and rinse the savoy cabbage. Cut the savoy cabbage into quarters, remove the hard core and slice the cabbage into thin strips.2 pounds savoy cabbage
- Peel and finely chop the onion.1 large yellow onion
- Melt the butter in a large pot over medium heat. Add the chopped onion and cook until translucent, about 4-5 minutes. Stir regularly.2 tablespoons butter
- Add the sliced cabbage and cook for another 3-4 minutes, stirring regularly.
- Sprinkle the flour over the cabbage, then pour in the broth and stir well.1 tablespoon all-purpose flour, 1 cup vegetable broth
- Reduce the heat to low and cover the pot with a lid. Cook the cabbage for about 15 minutes (or longer if you like it softer), stirring occasionally.
- Season the savoy cabbage with salt, pepper and nutmeg. Then turn off the heat and stir in the cream. Let the creamed cabbage stand, covered, for a few minutes, then serve as a side dish.1/2 to 3/4 teaspoon salt, 1/4 teaspoon ground nutmeg, black pepper, 1/2 cup whipping cream
Notes
- Cut the savoy cabbage into thin, even strips for even cooking.
- If you prefer, you can blanch the savoy cabbage first and add it once the onions are cooked with the flour and the broth. Adjust the cooking time accordingly. Â
- You can add some chopped bacon with the onions if you like (between 3 and 4 ounces). If adding bacon, go easy on the salt.Â
- Adjust the amount of salt you add depending on the saltiness of the broth.
- For softer cabbage, add a few minutes to the cooking time.
- Add more cream if you’d like your savoy cabbage to be creamier/saucier.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
