There’s a popular northern germany dish called “Grünkohl mit Pinkel” (Stewed Kale and Pinkel Sausage), that I like very much. Now, running out of kale… somehow… I decided to just substitute it with creamy savoy cabbage (german “Rahmwirsing”) from the local grower and it worked fine.

It’s simple and it only takes 15 minutes to cook, yet it’s delicious. And here’s how:

Ingredients (for 4):

1 head of savoy cabbage (~ 1 kg)
200 g bacon (optional)
3 large shallots
200 ml chicken stock
200 ml heavy cream
1 tsp. starch solution (optional)
2 tbsp. butter
Nutmeg, salt & pepper


Cut the shallots into half rings and the cabbage into thin strips. This is going to look like a lot but it’ll shrink drastically in the pot. If using, cut the bacon into small cubes.

If using bacon, add it to a cold pot and heat up slowly to render the fat. If not, heat some butter to medium high and let the shallots become translucent. Then add in the cabbage (preferably in portions), stirring continuously until heated, wilted and shrunk in size. Season with salt, pepper and nutmeg to taste.

When the savoy has reduced in size, add in the cream and chicken stock, stir and cover. Let simmer over medium heat for about 10 – 12 minutes, stirring occasionally until soft. You can use a little corn starch diluted in water to thicken up the liquid now if you wish. Serve.