German Savoy Cabbage
German Savoy Cabbage is called Wirsing or Wirsing Gemuese in Germany. It is an excellent side dish for many German meals and goes very well with Oma’s Beef Brisket.
Ingredients for German Savoy Cabbage:
- 1 kg ( 2.2 lbs) of washed and cleaned savoy cabbage
- 1 tablespoon of vegetable shortening
- 2 tablespoons of all-purpose flour
- 180 g (6.3 oz) of diced onions
- ½ teaspoon of coarse pepper
- 1 teaspoon of salt
- 300 ml (10 oz) of water from cooked vegetable
- 3 to 4 dashes of Maggi
Cut the cabbage with a knife on top close to the core to loosen the leaves. Cut out the hard center of the leaves so that only the soft leaves are left.
Rinse the cabbage leaves. Fill a saucepan with water and add two teaspoons of salt. Bring it to a boil. Add in the cabbage and let it simmer for about 20 minutes. Drain the cooked cabbage in a colander. Keep about 300 ml (10 oz) of the water in a bowl to finish the dish. Pass the savoy cabbage through a food grinder into a bowl. Set aside.
Heat up the shortening in a saucepan. Add the onions and roast them until transparent. Add the flour and stir with a wooden spoon until all the ingredients are well mixed. Add in the ground cabbage and stir thoroughly. Slowly add the 300 ml (10 oz) of water to the vegetables until you have the preferred thickness.
Note: The color of the savoy cabbage varies from cream colored to green depending on the time of season.
Season with 1 teaspoon of salt, pepper, and add Maggi to your liking. You can serve the German Savoy Cabbage with Oma’s homemade Beef Brisket and cooked potatoes.