Wirsing (VEER-sing) is one of the words used for Savoy Cabbage in Germany.
It is also called Welschkohl or Savoyerkohl and is milder in flavor than the head cabbage we are so use to seeing in stores.
If you have ever been to the Haus Murphy in Glendale, Arizona which is just outside of Phoenix you will see on their menu a side dish called "Wirsing." served with the Schnitzels. This is the first I have ever heard of such a thing and it sounded like something that spins around and around! It was delicious chopped and creamed Savoy cabbage.
Wirsing is from a word borrowed from one of the major Germanic tribes in 6 - 9th century that settled in what is now Northern Italy, the Lombards. Verza meant green vegetable. Verza sounds like it might be close to verde = green in Spanish.
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," GFG
Here is a nice picture of a Wirsing cabbage in the garden.
This head is darker in color than the one I used below.
By Karin Elliot and other members of the German Goodies FB group
This makes a nice side dish. Germans like to chop and cream vegetables, like Spinach. One of my dad's favorite dishes my grandma made was creamed spinach. I have heard other Germans talk about
creaming just about any vegetable in this manner. The pureeing of them is especially helpful when they
were out in the wild and a bit tough like wild asparagus.
You can also puree it.
A great accompaniment to Smoked Pork Loin. also called Kappler Ripchen
Karin Elliot's mother in Germany use to serve this with fried or boiled potato chunks and
a Frankfurter to make a whole meal.
Gisela Toner wrote....
my mom cooked it first then put it thru a grinder, then she made a white gravy with it, we ate it with boiled potatoes (salzkartoffeln) that is one of my favorites.
Tina Chambers I usually boil first, thenput the wirsing thru a food chopper, in the meanwhile I fry up some bacon, put the wirsing in the bacon, fry a few minutes, add heavy whipping cream, salt pepper, nutmeg. To make it pureed use a pureeing stick at the end
Brigit Kraus my mom used to chop her wirsing coarsely then parboil it... drain it..she would finely chop onions with which she would make a white roux, spice it with salt, pepper, nutmeg, maggi etc, she would add the wirsing then use a potato masher on the wirsing to make it even finer.... let simmer ... it was yummy
Elke Kelly 1.Take a cutting board, peel the onion and chop it into fine pieces.
2. Then cut the bacon it into about 0.5 cm cubes.
When the savoy brown outer leaves and cut it into two parts. Then, remove the stalk and cut the cabbage into thin strips. Very suitable for a bread knife. 3. Now prepare the broth according to package directions and then set it aside. 4. In a large saucepan Now fry the onions and bacon in butter until a light tan is obtained. 5. Add the cabbage added, mix all ingredients together well and then add the hot broth. 6. On low heat let the cabbage will slowly soft. Paste during cooking add a little baking soda, the cabbage is easier to digest. 7 In a small bowl, then add the flour and the milk and stir everything together until smooth, then add to the cabbage. 8 Let the cabbage boil and then taste it off with salt, pepper and nutmeg. 9 Finally, enter the cream among the no longer boiling cabbage and serve it as hot as possible.
This is a follow up to "Recipes from a German Grandma' a full biography of Emma Block from growing up in Germany to coming over here as a young adult and living as a German-American in the early and mid 1900's.
For the first time EVER we have authentic German Bratwurst actually made in Nürnberg and imported fresh from Germany. Produced under the highest quality standards and USDA approved. These sausages are made from a traditional 1313 recipe (which would make it a 698 year old recipe). It doesn't get any better than this. It's so delicious you won't need to add mustard. This Nürnberger Bratwurst is fully cooked just heat and serve. Can be pan fried or grilled. Each package contains eight (8) small Bratwurst similar in size to American breakfast sausages. Each sausage measures approx. 3.5" in length.
Storage: Refrigeration recommended but can be frozen too.
How was the size of the Nuremberg Sausage created?
According to legend, Hans IV. Stromer (1517-1592), a judge in the medieval times, was imprisoned for life for revealing an important political secret. In those days, life-term in prison meant that once the dungeon doors were shut, you never again left your cell. Prisoners depended on family members for their food. Since he was a high ranking prisoner, Stromer was granted one reasonable wish. That wish was to be allowed 2 Bratwursts daily until the end of his days. So, his family made a Bratwurst so small that it could be passed through the keyhole of the prison door. In deference to the legend, all "Nürnberger Bratwurst" now made in Germany are required, by German law, to include certain ingredients in specific proportions. The law specifies that the sausages must be a certain length and diameter, and must be produced within the city limits of Nürnberg.