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Rahmwirsing

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A delicious German dish made with savoy cabbage and a creamy sauce.

Ingredients

Scale
  • 1 head savoy cabbage
  • 250 ml heavy cream
  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Remove the core from the savoy cabbage and cut it into strips.
  2. In a large pot, melt the butter over medium heat and sauté the onion and garlic until soft.
  3. Add the savoy cabbage and cook until it wilts.
  4. Pour in the heavy cream and stir well.
  5. Season with salt and black pepper. Cook for a further 10 minutes until the cabbage is tender.
  6. Serve hot as a side dish.

Notes

  • You can add cheese for an extra creamy flavor.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

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