📝 About This Recipe
A cornerstone of German home cooking, Wirsinggemüse transforms the humble, crinkle-leafed savoy cabbage into a luxurious, soul-warming side dish. This recipe balances the cabbage's earthy sweetness with a silky nutmeg-scented cream sauce and savory notes of smoked bacon. It is the quintessential comfort food found in cozy Gasthäusern across Bavaria and Westphalia, offering a perfect harmony of texture and rich, alpine flavors.
🥗 Ingredients
The Cabbage Base
- 1 medium head Savoy Cabbage (approx. 800g-1kg, outer tough leaves removed)
- 1 tablespoon Salt (for blanching water)
- 1 large bowl Ice Water (to shock the cabbage and preserve green color)
Sauté & Aromatics
- 75 grams Smoked Bacon (Schinkenspeck) (finely diced)
- 1 medium Yellow Onion (finely minced)
- 2 tablespoons Unsalted Butter (high quality)
- 1 clove Garlic (minced)
The Cream Sauce & Seasoning
- 2 tablespoons All-purpose Flour (for the roux)
- 250 ml Vegetable or Beef Broth (warm)
- 200 ml Heavy Cream (Sahne) (at room temperature)
- 1/4 teaspoon Fresh Nutmeg (freshly grated is essential)
- to taste Fine Sea Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Lemon Juice (to brighten the flavors)
👨🍳 Instructions
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1
Prepare the cabbage by removing the tough outer leaves. Quarter the head, cut out the thick white core from each section, and discard it.
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2
Slice the cabbage leaves into ribbons about 1-2 cm wide. Rinse them thoroughly in a colander under cold running water.
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3
Bring a large pot of salted water to a rolling boil. Prepare a large bowl of ice water on the side.
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4
Blanch the cabbage ribbons in the boiling water for 3-4 minutes until they are bright green and slightly softened, but still retain a bit of 'bite'.
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5
Immediately drain the cabbage and plunge it into the ice water. Once cooled, drain again and squeeze gently to remove excess moisture. This step ensures the cabbage doesn't turn a dull grey-green.
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6
In a large deep skillet or Dutch oven, melt the butter over medium heat. Add the diced bacon and fry until the fat renders and the bacon is slightly crispy.
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7
Add the minced onions to the bacon fat and sauté for 4-5 minutes until translucent and soft. Stir in the garlic for the last 60 seconds of sautéing.
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8
Sprinkle the flour over the onion and bacon mixture. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a light golden roux.
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9
Gradually whisk in the warm broth, a little at a time, to avoid lumps. Simmer for 2 minutes until the liquid begins to thicken.
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10
Pour in the heavy cream and bring to a gentle simmer. Season with freshly grated nutmeg, salt, and black pepper.
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11
Add the blanched cabbage to the sauce. Stir well to coat every ribbon in the creamy mixture.
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12
Cover and simmer on low heat for 8-10 minutes, allowing the cabbage to fully tenderize and absorb the flavors of the sauce.
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13
Finish with a squeeze of lemon juice. Taste and adjust seasoning, adding more nutmeg or salt if necessary.
💡 Chef's Tips
Always use fresh nutmeg; the pre-ground variety lacks the aromatic oils that define this dish. If you prefer a vegetarian version, omit the bacon and use smoked paprika or 'Liquid Smoke' to mimic the depth. Don't skip the blanching and shocking process; it removes the bitter 'cabbage' smell and keeps the color vibrant. For an even richer sauce, you can stir in a tablespoon of Schmand or Crème Fraîche right before serving. Ensure the cabbage is well-drained before adding to the sauce to prevent the cream from becoming watery.
🍽️ Serving Suggestions
Serve alongside 'Frikadellen' (German meatballs) and boiled parsley potatoes. Pairs beautifully with roasted pork loin (Schweinebraten) or crispy pork knuckle. Excellent as a bed for pan-seared white fish or salmon for a lighter meal. Enjoy with a crisp German Riesling or a cold Helles lager to cut through the richness. Leftovers are wonderful reheated the next day, as the flavors develop further.