Creamed Savoy cabbage (Wirsinggemüse) from Classic German Cooking: The Very Best Recipes for Traditional Favorites from Semmelknödel to Sauerbraten (page 201) by Luisa Weiss

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pan-fried cheesy bread dumplings (Kaspressknödel); Savory meat patties (Buletten); Swabian meat and spinach dumplings (Maultaschen); Bread dumplings (Semmelknödel)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on February 12, 2026

    Delicious! I used regular green cabbage but otherwise followed the recipe. Lighter than expected.

  • pattyatbryce on December 23, 2024

    Excellent side dish. We really enjoyed even if we used a regular cabbage.

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