My Savoy Cabbage recipe I serve you in this post. Savoy cabbage is a great side dish for roasts, poultry and game. In autumn and winter it goes excellently with strong sauces, it simply works and is healthy!
Did you know? The ruffled cabbage can compete with the lemon in terms of its vitamin C content. Therefore, many raw food fans eat the tender leaves without cooking and cut the leaves finely as an insert in autumnal and winter salads.
If you want to preserve your intestines, you prefer to boil the leaves, so the cabbage is more digestible.
The savoy cabbage has many regional names: Welschkohl, Welschkraut, Savoyenkohl, Savoyer Kohl, and Schavur are well-known names. In Swiss German it is called Wirz or Köhli and in Austria it is simply cabbage.
Please read on! Let us show you several variants of the preparation that will make you survive in all situations. Wish you good luck!
Here now the step by step instruction with many photos to the Rahmwirsing. The derivations you will succeed with the help of the table and tips! You can use the comment function to send me a cooking question directly!
Savoy Cabbage Recipe
Rate this recipe!
Savoy cabbage recipe by chef Thomas Sixt with step by step photos and instructions.
Place the savoy cabbage on a board and remove the wilted outer leaves. Remove the cabbage leaves until the yellow head is about the size of a tennis ball in front of you. Cut out the stalk and tear to pieces. Wash and dry the leaves.
Take the savoy cabbage leaves individually and cut out the strong V-shaped stalks. Bring a large pot of water to the boil and season with plenty of salt. The water may taste like sea water.
Place the prepared savoy cabbage leaves in the boiling water and cook for about 6 minutes. The leaves are ready when they can be easily torn.
Pour the savoy cabbage leaves into a sieve.
How to cool savoy cabbage leaves under running water or prepare an ice water.
Put the leaves in the ice water and cool them down. This preserves the green colour of the vegetables.
Drain the leaves on a sieve and squeeze well.
Lay on top of each other like savoy cabbage leaves and cut into fine strips with a knife.
Cut the onion or shallots in half. Halved onions are easier to peel! Cut the peeled and halved onion or shallot into very fine cubes.
Brown the onion cubes in some butter or...
Optionally, fry the bacon cubes until crispy and add the onions.
Mix the cold cream with the cornflour.
Add the prepared cream to the onion or bacon onion cubes and bring to the boil. Season with salt, pepper, nutmeg and cayenne pepper.
Gently squeeze out the finely chopped savoy cabbage strips again and add to the cream to make the savoy cabbage vegetables. Arrange quickly and enjoy as a side dish. Enjoy your meal!
The Low Carb variant is prepared without corn starch. Reduce the cream by half before seasoning.
The preparations in the table are relatively simple. If you have any questions, please use the comment function.
In star gastronomy, only the light green leaves are used in the side vegetables. Dark green leaves and yellow leaves end up in the staff stew.
4. Calories and Nutritional Values
Savoy Cabbage Recipe
Amount Per Serving
Calories 559Calories from Fat 414
% Daily Value*
Total Fat 46g71%
Saturated Fat 27g135%
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Total Carbohydrates 31g10%
Dietary Fiber 13g52%
* Percent Daily Values are based on a 2000 calorie diet.
I am Thomas and show you on this website great cooking recipes to cook yourself.
As cook professional I would like to accompany you in the kitchen and as food photographer I would like to make you feel like good food.
Good success & good appetite!
Hello, this is Thomas, I’ll help you with the cooking.
I am Thomas and show you on this website great recipes to cook yourself.