MAIN DISH: PORK
Wirsing
(Savoy cabbage stew with bacon and
potatoes)
Ingredients
1 Medium Sized Savoy Cabbage
0.5 lb Bacon Cut into Cubes (preferably smoked and mostly consisting of meat)
1 Tablespoon Coconut or Palm Oil (Traditionally Butter)
1 Onion
0.5 Cup Vegetable Broth
1 Cup of Cream (Optional)
5 Medium Sized Waxy Potatoes
Method
1. Wash the potatoes but do not yet peel them. Boil them in a pot with water for
about 45 min. or until tender. Put them out of the pot, wait 10 minutes, and peel
them.
2. In parallel, chop the savoy cabbage into bite-sized pieces, remove the trunk, wash
the pieces, and dry the pieces.
3. Chop the bacon and the onion into cubes. Fry the bacon at reduced heat with the
oil (or butter) and add the onions after the bacon is fried and steam them for 1
min.
4. Add the savoy cabbage, the vegetable broth, and cream. Simmer at low heat for 8
- 10 min. The cabbage should still have some bite and does not need to be fully
tender
5. Spice with salt and pepper and serve with the potatoes.
TIP: You can also steam the cabbage for 10 to 20 minutes instead of boiling it,
which is supposed to preserve more nutrients.
This is a traditional German dish
that was served to me many times
as a child. I really like this dish due
to its strong and unique flavor.
Today savoy cabbage is deemed to
be a super food, due to its high
nutrient content, which explains
why it was deemed to “make you
strong” and may serve as an
immune boost. At the same time it
is a cheap dish that is fast to
prepare.
Contributed by Jörg Pfannmöller
Postdoctoral Research Fellow,
High-Resolution and Ultra-High Field Neuroimaging Laboratory
Servings: 4
The dish and a typical way to serve it.
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