German Savoy Cabbage Puree Recipe | Traditional Wirsing from Franconia

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt reduces calories while maintaining creaminess.

Remove the outer green leaves from the savoy cabbage, cut them into smaller pieces and soak them in water.

Cut the savoy cabbage in half lengthwise, then cut each half into quarters. Remove the stem from each quarter and wash under running water. Shake off excess water and slice.

Pour vegetable stock into a pot, add chopped savoy cabbage and baking soda, and combine. Cover and cook over medium heat for about 15 minutes, or until soft. Puree until smooth using a hand blender.

In a separate pot, melt butter over medium heat. Add flour and whisk well. Slowly add heavy cream while whisking to avoid clumps. Season with salt, pepper, and nutmeg, then stir in the pureed savoy cabbage.

In the pot where the pureed cabbage was, add about 60 ml (about ¼ cup) water and stir to remove any bits stuck to the pot. Add this mixture to the creamed savoy cabbage. Cover and cook on low heat while preparing other dishes.

Transfer the warm Wirsing to a bowl and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens