German Savoy Cabbage Puree (Wirsing)
Learn how to make this easy-to-follow German style wirsing recipe (savoy cabbage puree) from my German mum in law, Beate. German pureed savoy cabbage also known as "Wirsing" or Wirsing Gemüse is one of the typical Sunday side dishes in Bavaria, Germany. It's creamy, slightly sweet, and so good.
Servings: 6 Servings
Equipment
- Hand blender
Ingredients
- 1 medium head savoy cabbage (about 1 055 g/ 2.3 lbs)
- 1 teaspoon baking soda bicarbonate soda
- 200 ml (about ¾ cup + 1 tablespoon) vegetable stock
- 100 ml (about 1/3 cup + 1 tablespoon) heavy cream (whipping cream)
- 2 tablespoons butter
- 3 tablespoons plain flour (all-purpose flour)
- salt and pepper and a pinch of nutmeg to taste
Instructions
- First remove the outer green leaves from savoy cabbage, cut them into smaller pieces and soak them in water, while cutting the savory head. The outer green leaves you only throw them away, if the savoy cabbage is not fresh enough and there are damaged or browned outer leaves. Because green leaves are very important for the nicely green color in the puree.
- Next cut savory cabbage in the middle, lengthwise, splitting it into two equal halves. Then cut each half in the middle. Such that in the end you have 4 quarters. Now cut off the stem from each savoy cabbage quarter and wash every quarter under running tap water. Next shake off excess water and cut into slices. Then drain the outer savory leaves that you've previously soaked in water.
- Pour vegetable stock into the pot. Then add chopped savoy cabbage and baking soda and combine well. Cover the pot and let cook over medium heat for about 15 minutes, or until soft. Using a hand blender puree until smooth. Then season with salt, pepper, and nutmeg.
- In an extra pot over medium heat melt the butter. Once the butter has melted add flour and whisk well. Next slowly add whipping cream while whisking (so that no clumps will appear) until you had used up the cream. Season with salt, pepper, and nutmeg. Now stir in the pureed savoy cabbage.
- In the pot where the pureed cabbage was, add about 60 ml (about ¼ cup) water. With the help of the spoon or spatula, stir well just to remove all the savory cabbage bits from the pot. Then add the water mixture to the pot with creamed savoy cabbage mixture. Cover and let cook on low heat while preparing the main dish and other side dishes. Taste the savoy cabbage puree once more and season with salt and pepper, if necessary.
- To serve transfer the warm Wirsing to a bowl and serve with a serving spoon.