Skip to Content

German Savoy Cabbage Puree (Wirsing)

German Savoy Cabbage Puree (Wirsing)

Learn how to make this easy-to-follow German style Wirsing recipe (savoy cabbage puree) with a perfect consistency from my German mum in law, Beate.

Wising aka. savoy cabbage is a green cabbage with crinkly leaves. It is delicious, versatile and packed with vitamins (A, D, E and B), potassium, folic acid and iron.

Many people have been asking me how I make Wirsing after posting a photo of roasted duck served with wirsing and bread dumpling in one of the facebook groups that I’m in. I know it has been about two years since I have promised to post the recipe, but you know what they say, it’s never too late.

German pureed savoy cabbage also known as “Wirsing” or Wirsing Gemüse is one of the typical Sunday side dishes in Bavaria, Germany. It also happened to be one of the very first dishes that I have learned how to make from Beate.

It’s creamy, slightly sweet, and so good. Makes a great side dish to roasts from roasted duck, goose breast roast to roasted goose legs. It also tastes great served with Kloß mit Soß’ (Dumplings with sauce) or just like that.

What you’ll need to make savoy cabbage puree

  • 1 medium head savoy cabbage (about 1 055 g/ 2.3 lbs)
  • 1 teaspoon bicarbonate soda (baking soda)
  • 200 ml (about ¾ cup + 1 tablespoon) vegetable stock
  • 100 ml (about 1/3 cup + 1 tablespoon) whipping cream (heavy cream)
  • 2 tablespoons butter
  • 3 tablespoons plain flour (all-purpose flour)
  • A pinch of nutmeg
  • Salt and pepper to taste

Savoy cabbage: When it comes to making this recipe, you want to buy a fresh savoy cabbage with nicely green leaves. So that your savoy cabbage puree will have a beautiful green color.

Why is bicarbonate soda added to savoy cabbage? Bicarbonate soda is important, because in this way the leaves will keep their green color and won’t turn greyish during the cooking process).

How to make German savoy cabbage puree

How to cut savory cabbage

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.

How to cook savory cabbage

Pour vegetable stock into the pot. Then add chopped savoy cabbage and bicarbonate 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. 

What to serve with savoy cabbage

 

Can I refrigerate leftover savoy cabbage puree?

Absolutely, you can refrigerate savory cabbage puree for up to 3 months. My mum in law, Beate loves freezing wirsing since she doesn’t like making it fresh every Sunday.

She simply transfers wirsing after it has cooled completely to a freezer-safe container, covers it and refrigerate. Just make sure not to feel the container all the way up, since the savoy cabbage puree expands when it freezes. Don’t forget to label the box.

How to thaw savoy cabbage puree

Remove savoy cabbage puree from the freezer and let it defrost in the fridge overnight. Then reheat it in the microwave or on stove. You could also just remove the puree from the freezer and thaw in a freshly cooked wirsing.

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.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Side Dish
Cuisine: European, German
Keyword: creamed savoy cabbage, German creamed cabbage
Servings: 6 Servings
Author: Ester | esterkocht.com

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.

Did you make this German Wirsing Recipe? I’d love to hear from you! Simply write a comment and add rating to it.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.