Savoy cabbage with kohlrabi (Wirsing mit kohlrabi) from The German Cookbook: A Complete Guide to Mastering Authentic German Cooking by Mimi Sheraton

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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

  • IowanCorn on June 23, 2023

    I made this with Kale and Kohlrabi leaves from my CSA bag, because I didn't know what else to make with them. Kohlrabi, being German, I thought would be a good match for German cooking. I didn't wait for the sauce to brown up, and stuck one of the garlic scapes chopped up in there, which gave it an extra bump in flavor. It was cooked greens, with a buttery sauce, so a dash of vinegar at the end helps immensely. Not an everyday dish for me, but I feel better for eating it.

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