Wirsing in Sahnesosse
Savoy Cabbage in cream sauce with bacon and onions.

Ingredients:

1 head of Savoy Cabbage
2 cups of Chicken Broth
8 oz.-1/2 lb bacon
1 cup (about 1 medium onion) diced
1 cup whipping cream or milk

3 tbsp. Cornstarch
1/4 cup water

Directions:
1. Cut the head of Savoy cabbage 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.

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 and 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.

I add about 1/4 teaspoon of fresh grated nutmeg. Nutmeg is used a great deal in German cooking.

Serve with a little chopped chives or parsley make a nice garnish on top.

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