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German Creamed Cabbage (Rahmwirsing) with Savoy Cabbage

Oma’s rahmwirsing is Savoy cabbage in a silky nutmeg cream sauce ... 5 ingredients, no flour, and ready in 30 minutes.

Ingredients:

• 1 head Savoy cabbage (about 2.2 pounds / 1 kg)
• 1 onion, finely diced
• 2 - 3 tablespoons butter or clarified butter (butterschmalz)
• ¾ cup (180 ml) heavy cream
• Salt, to taste
• Freshly ground black pepper, to taste
• Freshly grated nutmeg, to taste
• 5 - 7 oz (150 - 200 g) bacon, diced (optional for speckrahmwirsing)
• 1 tart apple (Granny Smith, Boskoop, Elstar), grated or finely diced (optional)

Instructions:

1. Remove the outer leaves of the Savoy cabbage. Wash, quarter, and cut out the tough core. Slice into thin strips.
2. Peel and finely dice the onion. If using apple, peel and grate or finely dice it.
3. If using bacon, cook it in a large pot over medium heat until the fat renders and the bacon is lightly browned. Remove bacon pieces and set aside. Use the rendered fat instead of butter. If not using bacon, melt butter in the pot.
4. Add the onion (and apple, if using) and sauté for 2 to 3 minutes until softened.
5. Stir in the cabbage strips and cook for about 5 minutes, stirring occasionally, until slightly wilted.
6. Pour in the cream, bring to a gentle boil, then cover and simmer for about 10 minutes until the cabbage is tender.
7. Season generously with salt, pepper, and nutmeg. If using bacon, stir it back in before serving.
8. Serve hot alongside schnitzel, roast pork, bratwurst, or potatoes.

Notes/Hints:

• Savoy cabbage is ideal. Green or white cabbage works too, but isn’t quite as tender.
• If the sauce is too thick, stir in a bit of milk. If too thin, simmer uncovered for 1 to 2 minutes more.
• Speckrahmwirsing: Fry the bacon first and use the rendered fat instead of butter.

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