📝 About This Recipe
This traditional German Wirsingtopf is a soul-warming Eintopf that celebrates the crinkly, emerald-green beauty of Savoy cabbage. Rooted in the farmhouse kitchens of Northern and Central Germany, this dish balances the earthy sweetness of the cabbage with smoky bacon, hearty potatoes, and a hint of nutmeg. It is a thick, restorative meal that tastes even better the next day, embodying the true spirit of German comfort food.
🥗 Ingredients
The Base
- 1 large head Savoy Cabbage (Wirsing) (approx. 2 lbs, outer leaves removed, cored and shredded into 1-inch strips)
- 1.5 lbs Potatoes (waxy variety like Yukon Gold, peeled and cut into 3/4-inch cubes)
- 5 oz Smoked Bacon (Speck) (thick-cut, diced into small batons)
- 10 oz Ground Pork or Bratwurst Meat (optional, for a heartier version; rolled into small meatballs)
Aromatics & Liquids
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and sliced into rounds)
- 2 cloves Garlic (minced)
- 5 cups Beef or Vegetable Broth (high quality)
- 2 tablespoons Butter (unsalted)
Seasoning & Finish
- 1 teaspoon Caraway Seeds (slightly crushed to release oils)
- 1/2 teaspoon Nutmeg (freshly grated is essential)
- 1/2 cup Heavy Cream (Sahne) (for richness)
- Salt and Black Pepper (to taste)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
- 1 teaspoon White Wine Vinegar (to brighten the flavors at the end)
👨🍳 Instructions
-
1
Prepare the cabbage by removing the tough outer leaves. Cut the head into quarters, remove the hard inner core, and slice the leaves into bite-sized ribbons. Rinse thoroughly in cold water and drain.
-
2
In a large, heavy-bottomed Dutch oven or stockpot, melt the butter over medium heat. Add the diced bacon (Speck) and sauté until the fat has rendered and the bacon is golden and crispy.
-
3
If using ground pork or bratwurst meat, roll them into 1-inch balls and add them to the pot with the bacon. Brown them on all sides for about 5 minutes, then remove just the meatballs and set aside (leave the bacon and fat in the pot).
-
4
Add the diced onions and carrots to the rendered bacon fat. Sauté for 5-6 minutes until the onions are translucent and the carrots begin to soften.
-
5
Stir in the minced garlic and crushed caraway seeds. Toast for 1 minute until fragrant, being careful not to burn the garlic.
-
6
Add the cabbage ribbons to the pot in batches. It will look like a lot, but it will wilt down significantly. Stir well to coat the cabbage in the flavorful fat.
-
7
Once the cabbage has wilted slightly (about 5 minutes), add the cubed potatoes and pour in the broth. The liquid should just barely cover the vegetables.
-
8
Bring the mixture to a boil, then reduce the heat to low. Cover with a lid and simmer gently for 25-30 minutes, or until the potatoes are fork-tender.
-
9
If you set meatballs aside earlier, return them to the pot during the last 10 minutes of simmering.
-
10
Stir in the heavy cream and freshly grated nutmeg. Use a wooden spoon to slightly mash a few of the potato cubes against the side of the pot; this releases starch and creates a beautiful, creamy consistency.
-
11
Season with salt and plenty of black pepper. Add the teaspoon of white wine vinegar—this acidity cuts through the richness and makes the cabbage flavor pop.
-
12
Let the stew sit off the heat for 5 minutes to allow the flavors to meld. Garnish generously with fresh parsley and serve in deep bowls.
💡 Chef's Tips
Don't skip the caraway seeds; they are traditional and help with the digestibility of the cabbage. For a vegetarian version, swap the bacon for smoked paprika and the beef broth for a rich mushroom or vegetable stock. Always use freshly grated nutmeg rather than pre-ground; the aromatic difference is transformative for cabbage dishes. If the stew is too thin, simmer it uncovered for the last 10 minutes to reduce the liquid. Like most stews, this tastes even better the next day after the flavors have had time to fully develop in the fridge.
🍽️ Serving Suggestions
Serve with a thick slice of buttered German rye bread or sourdough to soak up the creamy broth. Pair with a crisp German Riesling or a malty Dunkel lager to complement the smoky notes. Add a dollop of sour cream on top of each bowl for extra indulgence. Serve alongside a side of spicy German mustard for those who like a bit of a kick. A simple side of pickled beets provides a nice color and flavor contrast to the earthy stew.