Description
Rahmwirsing is a traditional German creamed savoy cabbage dish that combines tender cabbage with a flavorful creamy sauce, enhanced with nutmeg and black pepper. Perfect as a comforting side dish, it features sautéed onions and a rich cream broth that meld together for a smooth and savory experience.
Ingredients
Scale
Savoy Cabbage and Vegetables
- 2 pounds savoy cabbage (about 14 cups tightly packed), outer leaves removed and sliced thin
- 1 large yellow onion, peeled and finely chopped
Base and Seasoning
- 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
Cream
- 1/2 cup whipping cream (heavy cream), add more to taste
Instructions
- Prepare the Cabbage: Remove the outer leaves of the savoy cabbage and rinse it thoroughly under cold water. Cut the cabbage into quarters, remove the hard core from each quarter, then slice the cabbage into thin, even strips for uniform cooking.
- Chop the Onion: Peel and finely chop the large yellow onion to ensure it will cook evenly and blend well with the cabbage and sauce.
- Sauté the Onion: Melt 2 tablespoons of butter in a large pot over medium heat. Add the chopped onion and cook, stirring regularly, until the onion becomes translucent, about 4-5 minutes. This creates the flavorful base for the dish.
- Add and Cook Cabbage: Add the sliced savoy cabbage to the pot with the onions. Cook for an additional 3-4 minutes, stirring regularly to wilt the cabbage slightly and mix the flavors.
- Thicken the Base: Sprinkle 1 tablespoon of all-purpose flour evenly over the cabbage and onions. Stir well to coat and cook the flour briefly to remove any raw taste, preparing it to thicken the sauce.
- Add Broth and Simmer: Pour in 1 cup of vegetable broth (or chicken/beef broth), stir thoroughly to combine all ingredients. Reduce the heat to low, cover the pot with a lid, and cook the mixture for about 15 minutes, stirring occasionally, until the cabbage softens to your preferred tenderness.
- Season and Finish: Season the creamed cabbage with 1/2 to 3/4 teaspoon salt, 1/4 teaspoon ground nutmeg, and black pepper to taste. Turn off the heat, then stir in 1/2 cup whipping cream. Allow the dish to rest, covered, for a few minutes to let the flavors meld together before serving.
Notes
- Cut the savoy cabbage into thin, even strips for even and consistent cooking.
- For a different texture, blanch the savoy cabbage first and add it after cooking the onions with flour and broth; adjust cooking time accordingly.
- Optional: Add 3 to 4 ounces of chopped bacon with the onions for added flavor. If including bacon, reduce added salt to avoid over-salting.
- Adjust salt based on the saltiness of your broth to balance flavors.
- For softer cabbage, extend the cooking time by a few minutes as preferred.
- Increase the amount of cream if you prefer a creamier or saucier consistency.
