Wirsinggemüse (Creamed Savoy Cabbage) Recipe

About this recipe

Wirsinggemüse, or creamed Savoy cabbage, is a delightful German dish that combines fresh garden flavors with rich and creamy textures. Perfect for a busy professional seeking a budget-friendly yet satisfying lunch, this vegetarian recipe delivers wholesome comfort without compromising on spice or taste. Featuring tender Savoy cabbage cooked with aromatic spices and a velvety cream base, this dish pairs beautifully with fresh bread or steamed rice, bringing a touch of German heritage to your table. Made entirely with above-ground vegetables and dairy, this recipe is tailored for those adhering to Jain dietary rules while embracing bold flavors and simplicity.

Ingredients

• 100 g Badishep Big Premium
• 100 g Unsalted Butter
• 100 g Salt
• - Dairy Milk
• 100 g Coriander Leaves
• 250 ml Lemon Juice Concentrate
• 20 g Turmeric Powder
• 50 g Black Pepper Powder
• 1 pc (approx. 500 g to 800 g) Cabbage
• 100 g Yellow Mustard Seeds
• - Fresh Cream
• medium Chilli Green Long

Instructions

1. 1. Prepare the Savoy cabbage by shredding it into thin strips and set it aside.
2. 2. Heat butter in a large pan over medium heat. Add hing, mustard seeds, and fennel seeds, allowing them to sizzle and release their aroma for about 30 seconds.
3. 3. Add the chopped green chili and sauté for another minute to infuse spice into the butter.
4. 4. Toss in the shredded Savoy cabbage, sprinkle turmeric powder and salt, and stir well to coat the cabbage evenly. Cover and cook for 5-7 minutes, stirring occasionally, until the cabbage becomes tender.
5. 5. Reduce heat to low and pour in the fresh cream and milk, stirring to create a creamy base. Cook for an additional 5 minutes, allowing the flavors to meld together.
6. 6. Season with black pepper powder and lemon juice, adjusting salt as needed. Stir well to combine.
7. 7. Garnish with freshly chopped coriander leaves and serve hot with bread or steamed rice for a delightful lunch.