German Creamed Cabbage (Rahmwirsing) with Savoy Cabbage

by: Gerhild Fulson  / Oma Gerhild shares German recipes rooted in family tradition.

German creamed Savoy cabbage, or rahmwirsing, is a side dish that works with almost any dinner. My recipe needs 5 ingredients, no flour, and about 30 minutes.

Jump to recipe ⇣

Creamed savoy cabbage is a favourite on any German dinner plate.

In many German homes, this is served with the Sunday roast. The roast gets the attention, but the cabbage is what everyone goes back for.

Savoy cabbage is perfect for this. Its crinkled leaves soak up the cream without turning mushy. Mutti would cook hers much longer than I do today. That was the old way, back when cabbage simmered until it was nearly mush. I stop sooner so it keeps a little bite, but both ways have their followers.

What is Rahmwirsing?

Rahmwirsing is German creamed Savoy cabbage. Rahm means cream and Wirsing means Savoy cabbage.

The cabbage is sliced into strips, softened in butter with onion, then simmered in cream and finished with nutmeg. In Germany it’s served as a side dish with roasts, schnitzel, and sausages.

You say it RAHM-veer-zing. Some regions in Germany add bacon and then it becomes speckrahmwirsing.

I don’t thicken mine with flour or thin it with broth since the cream does all the work instead. That keeps it to 5 ingredients plus salt and pepper, and it’s naturally gluten-free.

Top Tips for Best Results

1. Choose Savoy: Its crinkled leaves hold the cream without falling apart.
2. Nutmeg is Essential: Freshly grated nutmeg gives that true German flavor.
3. Bacon Variation (Speckrahmwirsing): Brown bacon first and use the rendered fat instead of butter for extra flavor.
4. Add an Apple: A grated tart apple adds a little sweetness.

From Oma's heart to your table

Complete your set today - order now!

Step-by-Step Making Creamed Savoy Cabbage

(Find the printable recipe with measurements in the recipe card below.)

Savoy cabbage gives the best texture. And don’t skip the nutmeg, that’s the unmistakable German flavor. Use regular green or white cabbage if you can't find Savoy.

The rahmwirsing basics: Savoy cabbage, onion, butter, cream, salt, pepper, and a little freshly grated nutmeg.

Prep the cabbage by cutting the cabbage into quarters, removing the tough core, and then slicing the quarters into strips.

Soften the onions in butter until they’re translucent and smell sweet, not browned.

Add the cabbage and toss it well. It looks like a mountain at first, but it wilts fast.

Pour in the cream and stir gently. This is when it turns into proper rahmwirsing.

Season with salt and pepper. Then finish with freshly grated nutmeg.

Serve it hot as a side, it’s perfect next to schnitzel, roast pork, or any good gravy situation. Here, I've served it with a grilled pork cutlet and boiled potatoes (salzkartoffeln) ... and, of course, gravy!

Substitutions & Variations

You can be quite creative with rahmwirsing. Here are my favorite ways to tweak it without losing that classic German taste.

• Cabbage: Savoy (wirsing) is best. No Savoy? Use green (white) cabbage, but slice it a bit thinner and give it a few extra minutes to soften.
• Butter: Regular butter is perfect. You can also use clarified butter (butterschmalz). If you cook bacon first, use the rendered fat and you’ll get a deeper flavor.
• Cream: Heavy cream makes it rich and silky. For a lighter version, use half-and-half or coffee cream, but simmer a little longer so the sauce thickens.
• Onion: Yellow or white onion both work. Shallots are fine too if you want a milder flavor.
• Nutmeg: Freshly grated is best. If you only have ground nutmeg, use just a pinch, it can take over quickly.
• Apple add-in: Add 1 tart apple (grated or finely diced) with the onions for a gentle sweetness and a hint of fruity tang. Granny Smith, Boskoop, or Elstar are all great.
• Bacon version (speckrahmwirsing): Dice 5 to 7 oz (150 to 200 g) bacon, fry it first to render the fat, remove the bacon pieces, then sauté the onions in the fat. Stir bacon back in at the end.
• Brighter finish (optional): Add 1 teaspoon mild mustard or a small splash of apple cider vinegar right at the end to brighten the cream for some "extra" German flavor.
• Make it vegetarian: Skip the bacon and use butter or butterschmalz. The nutmeg keeps it tasting German.
• Make it vegan: Use a plant butter and an unsweetened cooking cream (oat or soy works best). Season a bit more boldly, since plant creams can taste milder.

Make-Ahead, Storage & Reheating

Make-Ahead

• You can make rahmwirsing 1–2 days ahead.
• Let it cool, then cover and refrigerate.
• Before serving, reheat gently and taste again for salt, pepper, and nutmeg (it often needs a little freshening).

Storage

• Store leftovers in an airtight container in the fridge for up to 3 days.
• The sauce will normally thicken as it sits.

Reheating

• Stovetop is best. Warm on low heat, stirring often until hot.
• If it looks too thick, stir in a splash of cream or milk to loosen it.
• Avoid a hard boil, that’s what can make cream sauces split.

Freezing (optional)

• You can freeze it for up to 2 months, but cream sauces may separate slightly after thawing.
• Thaw overnight in the fridge, then reheat slowly while stirring to bring it back together.

Print Recipe ♥ Save Recipe

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.

Prep Time:

10 minutes

Cook Time:

20 minutes

Total Time:

30 minutes

Servings:

4-6 servings

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.

*  *  *  *  *

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Frequently Asked Questions

What’s for Dinner?

Let Oma help! Join my Kaffeeklatsch for easy German recipes and a little taste of Germany in your inbox.

 

You’ll also get my free Most Popular Recipes ebook right away.

 

Email address

First name

YES, SEND ME THE RECIPES!

Thanks for joining!

Keep your eyes on your inbox for my email. 

---

Follow Oma on Social Media:

instagramyoutubefacebookpinterest

Comments?  Questions?

You can leave a comment about this recipe or ask a question...

Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods. 

Meet with us around Oma's virtual table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.

Recent Articles

• 
• 

1. German Creamed Cabbage Recipe (Rahmwirsing) with Savoy Cabbage

   Sep 23, 26 06:23 AM

   
   Oma's creamed cabbage recipe with Savoy cabbage, cream and nutmeg. Only 5 ingredients, no flour, naturally gluten-free, and ready in about 30 minutes.

   Read More

2. Dill Pickle Coleslaw (Dillgurken-Krautsalat)

   Sep 14, 26 01:12 AM

   
   Dill Pickle Coleslaw boasts cabbage, carrots, and pickles, topped with a creamy, Northern-inspired mayonnaise dressing. It's refreshingly perfect for all summer ventures!

   Read More

3. Authentic German Bratwurst and Sauerkraut Recipe

   Sep 11, 26 10:24 AM

   
   Oma’s German bratwurst and sauerkraut recipe with authentic flavors in this dish of hearty bratwurst, tangy sauerkraut, and apples, that popular throughout Germany.

   Read More

Let's connect...

From Oma's heart
to your table

Complete your set today - order now!

More about me >

Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.