Rahmwirsing: Creamed savoy cabbage.
Rahmwirsing, or creamed savoy cabbage, is a classic German side dish that provides a creamy and comforting complement to a variety of main courses. This dish is made by sautéing chopped savoy cabbage until it's tender, and then simmering it with a mixture of heavy cream, onions, garlic, and spices until it thickens into a rich, flavorful cream. The natural sweetness of the cabbage pairs perfectly with the creamy texture of the sauce, making Rahmwirsing a favorite during the colder months. It's commonly served with meats such as pork chops, roast chicken, or bratwurst, and can also be enjoyed as a vegetarian stand-alone dish with crusty bread.
Introduction:
Welcome to a dish that emphasizes simplicity while delivering a burst of flavor – Creamy Savoy Cabbage Delight. This recipe, crafted by the chefs at Letitcook - Kochkanal, puts a spotlight on savoy cabbage, a vegetable that deserves more recognition in our kitchens. Accompanied by the subtle heat of chili and the richness of cream, this dish is a cozy and comforting addition to any meal.
Ingredients:
- 1 Savoy cabbage
- Freshly ground pepper
- 1 Chili
- 250 ml of cream
- A pinch of nostalgia (this could be a reference to a traditional ingredient or personal memory related to the dish)
- 1 Shallot
- 2 cloves of Garlic
- A bit of ground nutmeg
- 1 organic Lemon
- Salt, to taste
- Cooking oil or butter, for sautéing
Instructions:
1. Begin by preparing the savoy cabbage. Remove and discard the outer leaves if they appear old or tough. With a sharp knife, carefully cut around the stem to detach the remaining leaves.
2. Separate the leaves and, using a knife, trim away the thick central ribs, ensuring the leaves are tender.
3. Stack the trimmed cabbage leaves and slice them into fine strips. Transfer the sliced cabbage into a bowl and set aside.
4. Peel and finely dice the shallot. Mince the garlic cloves and finely chop the chili, removing the seeds if you prefer less heat.
5. Heat a knob of butter or a splash of oil in a large pan over medium heat. Add the diced shallot, chili, and minced garlic. Sauté until the shallot becomes translucent and fragrant.
6. Add the sliced savoy cabbage to the pan, season with salt, pepper, and a touch of ground nutmeg. Cook while stirring occasionally until the cabbage softens.
7. Pour in the cream and continue to cook, allowing the mixture to simmer gently until the cream reduces and thickens to coat the cabbage, for about 5-7 minutes.
8. Zest the lemon and add the zest to the cabbage mixture for a bright, citrusy note. Cook for an additional minute, adjust seasoning if needed, and then remove from heat.
9. Before serving, press down on the garlic clove with your knife to slightly crush it and infuse the cabbage with a subtle garlic flavor during cooking. Be sure to remove the garlic before plating.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Equipment: Chef’s knife, cutting board, large pan, zester or grater
Cooking Tips: Keep the ingredients moving in the pan to prevent them from sticking and to ensure even cooking. Adjust the chili to your heat preference.
Servings: 4
This recipe has been proudly presented by Letitcook - Kochkanal. For visual guidance and more culinary inspiration, visit their YouTube channel at https://www.youtube.com/@letitcook.
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YouTube channel - letitcook - Kochkanal: https://www.youtube.com/@letitcook
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