Easy German Creamed Cabbage (Rahmwirsing)

This German creamed cabbage recipe is the best! A simple side dish that takes less than 30 minutes to put together and yet is so versatile. Just savoy cabbage, onion, butter, flour and cream. Those who like can add a little bacon or just leave it as a vegetarian option. This delicious side dish is seasoned with a hint of nutmeg. 

Rahmwirsing, as we call this dish in Germany, is a perfect accompaniment for frikadellen, meatloaf or bratwurst, and also tastes great with pasta!  

What is German Creamed Cabbage? 

Creamed cabbage is a delicious German side dish, where savoy cabbage is cooked and then served with a creamy sauce. In German this dish is called "Rahmwirsing" or "Wirsinggemüse. "Rahm" is another word for "cream" in German and "Wirsing" is the name for "Savoy Cabbage". So literally translated Rahmwirsing means "Creamed Savoy Cabbage". Another name for the dish is "Wirsing Gemüse" which literally translated means "Savoy Cabbage vegetable".

How do you make Creamed Cabbage?  

Ingredients: 

• savoy cabbage (This recipe is enough for approximately half a large head of cabbage. You can adjust the quantity by selecting the quantity toggle on the recipe card below. 
• bacon optional, cubed (pancetta works well) 
• onion (white) 
• butter
• all-purpose flour (this will thicken the sauce) 
• vegetable stock (affiliate link)/ vegetable broth
• whipping cream / heavy cream 
• salt and black pepper

Creamed Cabbage Recipe (Step by Step) 

1. Bring a large pot of salted water to a boil.

2. While waiting for the water to boil, remove the dark outer leaves of the cabbage. Then you need to remove the hard stem from the core of the cabbage. The best way to do this is to quarter the cabbage and then make a vertical cut, where the stem is placed. Place the cabbage on the flat side and finely slice it into stripes. (approx 5mm wide). Alternatively, you can shred the cabbage with a mandolin or food processor. Finely chop onions into cubes.

3. Blanche (boil) the cabbage in the boiling water for approximately 4-7 minutes on medium heat. The leaves should soften but still maintain their colour.
4. Then drain the cabbage and cool it in ice water. This will ensure that the cabbage stops cooking but also retain its green colour. Alternatively, (if I have no ice available) I place the cabbage in cold water and then drain the cabbage almost immediately. and replace it with more cold water. The cabbage does not take long to cool down. (If you have no broth you should keep the water the cabbage was cooked in)

5. In the saucepan, melt the butter and fry the diced onion and bacon (if using), until the onion becomes translucent. Add the flour and mix with a wooden spoon until you achieve a thick paste.

6. Slowly pour in the hot broth. If you do not want to use broth, you can use cabbage water instead. Keep on mixing continually so no lumps form. Finally, add 50 ml / 1.5 fl oz of cream. Bring to a boil and then reduce the heat to a simmer.
7. The sauce should have thickened, if you like it more creamy then add in the remaining cream. Season with nutmeg, salt, pepper and cayenne pepper (optional) and adjust to your own tastes.
8. Return the cabbage to the pan. The sauce should nicely coat the cabbage, without being too liquid. Serve with potatoes, roast meat, meatballs or spaghetti.

Recipe Variations

There are many ways to change up his recipe. Here are some suggestions.

• Replace the savoy cabbage with white or green cabbage - but be careful, as they take longer to cook - about 15 minutes.
• Add caraway seeds or alternatively, some bicarbonate of soda, as this makes the cabbage easier to digest.
• Mix up the spices by adding some horseradish or mustard (affiliate link) to the dish.
• You can also add some lemon juice or lemon zest to the cream, which will add a bit of freshness to the savoury flavours.
• For vegetarian creamed cabbage - simply omit the bacon.
• For vegan creamed cabbage - replace the butter with plant-based margarine, and use vegan cream.

What to serve with creamed cabbage? 

The advantage of serving creamed cabbage as a side is that you do not need to make an additional sauce for your main dish.

This Rahmwirsing recipe is so versatile. The German-style creamed cabbage goes well with roasts or slow-cooked meat such as roulades, or goulash. It is also a popular side with ground meat recipes such as meatloaf or meatballs. 

This cabbage dish is a great addition to your Sunday roast, as they are a simple dish that goes well with roast chicken or roast beef. 

This simple creamed savoy cabbage also goes well with starchy food such as spätzle, potatoes, gnocchi or Schupfnudeln. In its simplest form, it also goes well with a simple slice of rye bread. 

I usually make Rahmwirsing as a side to frikadellen and serve any leftover cabbage with spaghetti the next day. 

Storage Instructions 

In my opinion, the next day the warmed-up creamy cabbage tastes even better, as the flavours have time to infuse. The cabbage can be stored in the fridge, in an airtight container for up to three days. 

Can you freeze creamed cabbage? 

I am happy to report that you can. Place it in an airtight container, and it will stay good for up to three months. Defrost at room temperature and gently reheat in the microwave of the stove. 

Did you try this recipe?

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