This is Savoy cabbage that they call Wirsing in Germany.
This seems like a funny name for cabbage. The name Wirsing is borrowed from the same major Lombard word , verza, derives from Latin virida → la - "green vegetables" (from Latin viridis → la - " green ").
Savoy cabbage is believed to have originated from England and Holland. Savoy cabbage was introduced into Germany in the 18th century. It was originally known as "Savoyer Kohl" because it came to Germany from the Savoy ruled region of north-western Italy, where the name for Savoy cabbage is Verza. The name later changed to "Wirsing,"
Cut the head in half, then remove the core, Quarter the half and then chop into shreds. |
Place the Wirsing into the bowl. Chop an onion into a 1/4 inch dice. |
Slice a pound of bacon in half and chop one of the halves into small slices. I like to do this when the bacon is frozen. It actually cuts very easy.
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Fry the bacon on medium high heat in a skillet large enough to hold all the cabbage. |
Stir and render out some of the fat. cook bacon till crisp. |
Remove bacon onto paper towel. |
Saute the onions in the bacon fat till tender. |
Add the Wirsing and blend with the onions. |
Add the chicken stock
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Add the bacon, cover and cook for 20 minutes till tender but still a bit crisp. |
Blend the cornstarch till smooth with the water and pour in a stream while stirring into the Wirsing while it is simmering. |
Add the cream if desired. This step is optional. You can also use milk. |
Blend well. if it is too thin |
I add about 1/4 teaspoon of fresh grated nutmeg.
Nutmeg is used a great deal in German cooking. |
Ready to serve with a little chopped chives or parsley make a nice garnish on top
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Some folks like to puree the creamed Wirsing. . I thought it was wonderful this way. Wirsing in Sahnesosse is a wonderful accompaniment to smoked pork loin and boiled potatoes. |
Karin Elliot remembers from her childhood that some cubed potatoes made a nice accompaniment to the wirsing |
With a Frankfurter it made a complete meal. |
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