Home Cook Together. Celebrate Life.

GermanAuthentic Cuisine

Rahmwirsing

Serves 4 to 6 Side vegetarian, Sides

Rahmwirsing

Rahmwirsing hails from the Swabian region of Germany, where it finds its place at the table during the colder months. This dish is a staple of home-cooked meals, brought to life in kitchens that value simplicity and comfort. It's a dish that embraces the rich, creamy textures of cream and butter, without the need for elaborate embellishments.

The taste of Rahmwirsing is a delicate balance of buttery richness and the gentle earthiness of savoy cabbage. The cream envelops each strand, while a hint of nutmeg adds warmth. Seasoned with fine sea salt and black pepper, it offers a cozy embrace on a chilly evening, inviting a second helping without hesitation.

Ingredients

  • 1savoy cabbage — shredded
  • 1onion — chopped
  • 200 mlcream
  • 2 tbspbutter
  • fresh nutmega pinch
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the vegetables. Remove the outer leaves of the savoy cabbage if they are damaged or wilted. Cut the cabbage into quarters, remove the core, and slice the leaves into thin strips. Peel and finely chop the onion. Ensure the cabbage and onion are cut evenly to ensure uniform cooking.
  2. In a large, heavy-bottomed pan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion becomes translucent and soft, about 5 to 7 minutes. The onion should be sweet and fragrant, indicating it's ready for the next step.
  3. Add the sliced savoy cabbage to the pan with the onions. Stir well to coat the cabbage in the melted butter. Cook for about 10 minutes, stirring occasionally, until the cabbage begins to soften and the edges start to caramelize. The cabbage should have a slightly golden hue and a tender texture.
  4. Pour in 200 ml of cream, stirring to combine with the cabbage and onion mixture. Lower the heat to a gentle simmer and cover the pan. Allow the cabbage to braise in the cream for about 15 minutes, stirring occasionally, until it is tender and the cream has thickened slightly. The cabbage should be soft but still hold its shape.
  5. Season the dish with a pinch of fresh nutmeg, fine sea salt, and black pepper to taste. Stir well to ensure the spices are evenly distributed. Taste and adjust the seasoning if necessary, keeping in mind that the flavors should be balanced and the nutmeg should add a subtle warmth.
  6. Serve the Rahmwirsing warm as a side dish. It pairs beautifully with roasted meats or hearty sausages, embodying the comforting essence of Swabian home cooking. Enjoy the creamy texture and rich flavors, and don't hesitate to help yourself to a second serving.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore German cuisine