Easy German Creamed Cabbage (Rahmwirsing)

5 from 7 votes

Easy German Creamed Cabbage (Rahmwirsing)

Rahmwirsing is a simple German side dish of creamed savoy cabbage that is refined with onion, and cream. You can also add bacon if you like. This recipe gives you the meaty, vegetarian or vegan option.

Course Side Dish

Cuisine German

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 442kcal

Author by Marita Sinden

Ingredients

1 lb savoy cabbage (approx ½ a small cabbage head)
1 onion about 100 g /3.5 oz
½ cup bacon optional! cubed
¼ cup butter 50 gr/2oz - to make it vegan replace with vegetable margerine
¼ cup all purpose flour 1.7 oz, 6 tablespoons
2 cups vegetable stock / broth 16 fl oz, appox 2 cups
½ cup whipping cream heavy cream. The recipe asked for 50 g - but its better to have more incase you want it extra creamy.

Seasoning

nutmeg freshly grated
½ teaspoon cayenne pepper optional (if you like a little spice)
salt to taste
pepper to taste

Metric - US Customary

Instructions

Bring a large pot of salted water to a boil.
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.
1 lb savoy cabbage, 1 onion
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.
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)
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.
1 onion, ½ cup bacon, ¼ cup butter, ¼ cup all purpose flour
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.
2 cups vegetable stock / broth, ½ cup whipping cream
The sauce should have thickened, if you like it more creamy then add in the remaining cream. Season with nutmeg, salt, pepper and per (optional) and adjust to your own tastes.
nutmeg, ½ teaspoon cayenne pepper, salt, pepper
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.

Video

Notes

I would recommend checking out the step-by-step pictures on the main post.

Storage Instructions

In my opinion, the next day the warmed-up creamy cabbage tastes even better, as the flavors 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.

Nutrition