Wirsing in Sahnesauce (Savoy Cabbage in Cream Sauce)

This past weekend, after we returned from Canada on Friday, we went to Virginia to visit my parents and my aunt. Saturday morning, before we arrived, they visited their local farmers market and picked up a beautiful head of Savoy cabbage for us to bring home. With this head of cabbage came a challenge: how would we use this for a recipe to share with the world?

After some research, we found some fun German preparations of Savoy cabbage—wirsing, auf Deutsch—and this sautéed cabbage with bacon and a “cream sauce” was a must. The hint of nutmeg really brings a winter-y warmth to this recipe that will only get better as the temperature continues to drop. We hope you’ll enjoy this dish as a savory side dish or a main dish. Guten Appetit! 

Ingredients
1 1/2 lb cabbage, chopped
4 slices thick bacon, chopped
1 14-oz can full-fat coconut milk
1/4 tsp salt
1/4 tsp pepper
1/4 tsp dried dill
1/8 tsp ground nutmeg
1 egg

Method

Bring a large pot of water to a boil. Blanch the cabbage (drop it into the water for 30 seconds), remove and drain in a colander. Rinse immediately with cold water.

In a small pot, warm the coconut milk over medium-low for 20 minutes. Add salt, pepper, dill, nutmeg and stir.

Whisk the egg in a small bowl. Temper it, adding up to 1/2 C in small amounts to the small bowl. Then, add the tempered egg to the coconut milk in the pot.

Turn up the heat to medium and bring the cream back to a simmer. Then, turn off the heat.

Sauté bacon in a large, high-walled sauté pan over medium-high until slightly browned, about 5 minutes. Fold in the cabbage.

Pour in coconut milk mixture. Let simmer uncovered for 5 minutes.

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