Traditional German Savoy Cabbage and Potatoes (Wirsing untereinander)
If you've told my grandmother that you've never tried cabbage and potatoes together like this, she'd be shocked. Wirsing untereinander is an old-fashioned German inspired dish made with Savoy cabbage mixed into roughly mashed potatoes, usually with some butter, onion, and a little nutmeg. I'm sharing my favorite version of it, the one I've made so many times yet it's always a special side to any dish!
It's also the perfect way to use the remaining cabbage after making Kohlrouladen. Since you only need the large outer leaves for cabbage rolls, you'll have plenty of good cabbage left for another meal.
If you enjoy traditional German comfort food, you can also try my traditional german hackbraten and german rotkohl (braised red cabbage with apple).
Summarize & Adapt This Recipe On:
Quick Look
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Servings: 4-6 servings
- Difficulty: Easy
- Baking Method: Stovetop
- Best For: German family dinners, fall and winter meals, and a side dish for sausages, pork chops, or Jägerschnitzel
Jump to:
- Summarize & Adapt This Recipe On:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Traditional German Savoy Cabbage and Potatoes (Wirsing untereinander)
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Traditional German Savoy Cabbage and Potatoes (Wirsing untereinander)
- Other Delicious Recipes
- Traditional German Savoy Cabbage and Potatoes (Wirsing untereinander)
- Need Help Tweaking This Recipe?
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Important Ingredients
- savoy cabbage is the main ingredient that gives this traditional German dish the flavor and tenderness, while packing in a lot of fiber!
- potatoes + yellow onion are a traditional base of flavor for this side dish.
- butter gives the dish a rich flavor and helps soften the onion before adding the cabbage. I usually prefer olive oil for cooking, but butter really does add important part of flavor to this dish.
- ground nutmeg adds the familiar warm flavor found in many traditional German potato dishes, so I wouldn't skip it!
- smoked bacon or pancetta (optional) adds an extra smoky flavor. I prefer pancetta personally!
- salt and black pepper bring out the flavor of the cabbage and potatoes.
See recipe card for quantities.
Substitutions & Variations
- If you don't have Savoy cabbage, you can use regular green cabbage. The texture and flavor will be slightly different, but it will still work.
- Starchy or all-purpose potatoes work great for mashing, but any potato will do. Keep them a little chunky for a rustic texture.
- Any type of broth works here, and homemade is of course the best to use.
- Stir in a splash of warm milk or a little extra butter if you want a creamier texture.
- Nutmeg is traditional in this dish, but you can adjust the amount to your taste. Freshly ground black pepper also adds a nice flavor.
How to Make Traditional German Savoy Cabbage and Potatoes (Wirsing untereinander)
Step 1: Peel and cube the potatoes, then cook in salted boiling water for 15-20 minutes, until fork-tender (Image 1).
Step 2: Meanwhile, remove any particularly tough ribs from the Savoy cabbage and shred it into thin strips (Image 2). Finely chop the onion.
Step 3: Melt the butter in a large skillet over medium heat and sauté the onion for 3-4 minutes, until soft (Image 3). If using bacon/pancetta, fry it first alongside the onion and reduce the butter amount if our meat is very fatty.
Step 4: Add the shredded cabbage and cook for 2-3 minutes. Pour in the broth, cover, and simmer for 10-12 minutes, until the cabbage softens and gets tender. The broth should just about evaporate at this point, but it's ok if a little of it is left. If you see there's a lot of it left, uncover and let any excess broth evaporate (Image 4).
Step 5: Drain and roughly mash the potatoes. Fold in the cooked cabbage mixture (Image 5).
Step 6: Season with salt, pepper, and nutmeg, and mix until combined (Image 6). Taste, adjust the seasoning, and add a little more butter if desired. Serve warm.
Hint: Use the inner leaves and smaller pieces of Savoy cabbage for this recipe, especially the parts that are too small or uneven for cabbage rolls. Shred the cabbage into thin strips so it cooks evenly and blends easily with the potatoes. If you're using bacon or pancetta, cook it with the onion to add more flavor to the dish.
💭Crucial Success Tips
Shred the cabbage thinly. Thin strips cook faster and mix more easily with the potatoes. Remove any particularly tough ribs before slicing.
Recipe FAQs
Wirsing untereinander is a traditional German dish made by mixing Savoy cabbage with mashed potatoes. The name refers to the ingredients being mixed together. It's usually seasoned with butter, onion, salt, pepper, and nutmeg.
This dish goes well with German Frikadellen, sausages, pork chops, and Jägerschnitzel. It's especially nice with a mushroom gravy because the potatoes soak up the sauce. You can also serve it alongside roasted meats for a simple family dinner.
Yes, you can prepare it ahead and reheat it when you're ready to serve. The cabbage and potatoes may become a little softer after sitting, but the dish will still be enjoyable. Add a small splash of broth or milk when reheating if it seems too thick.
How To Store Traditional German Savoy Cabbage and Potatoes (Wirsing untereinander)
Let the cabbage and potatoes cool, then transfer them to an airtight container. Refrigerate for up to 3-4 days.
You can freeze the dish in an airtight, freezer-safe container, but keep in mind that the potatoes may become grainier and the cabbage softer after thawing. For the best texture, enjoy it fresh or refrigerated.
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- Traditional Ričet (Barley and Bean Stew with Smoked Meat)
If you tried this traditional german savoy cabbage and potatoes (wirsing untereinander) or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Traditional German Savoy Cabbage and Potatoes (Wirsing untereinander)
Ingredients
- 400-500 g approximately 1 lb Savoy cabbage , shredded
- 600 g 1⅓ lb potatoes, peeled and cubed
- 1 medium yellow onion finely chopped
- 2 tablespoons 28 g butter
- 120 ml ½ cup vegetable or chicken broth
- ¼ teaspoon ground nutmeg or to taste
- Salt and black pepper to taste
- 75 g 2½ oz smoked bacon or pancetta (I prefer pancetta!), diced (Optional)
- Additional butter or a splash of warm milk Optional
Instructions
- Peel and cube the potatoes, then cook in salted boiling water for 15-20 minutes, until fork-tender.
- Meanwhile, remove any particularly tough ribs from the Savoy cabbage and shred it into thin strips. Finely chop the onion.
- Melt the butter in a large skillet over medium heat and sauté the onion for 3-4 minutes, until soft. If using bacon/pancetta, fry it first alongside the onion and reduce the butter amount if our meat is very fatty.
- Add the shredded cabbage and cook for 2-3 minutes. Pour in the broth, cover, and simmer for 10-12 minutes, until the cabbage softens and gets tender. The borth should just about evaporate at this point, but it's ok if a little of it is left. If you see there's a lot of it left, uncover and let any excess broth evaporate.
- Drain and roughly mash the potatoes. Fold in the cooked cabbage mixture.
- Season with salt, pepper, and nutmeg, and mix until combined. Taste, adjust the seasoning, and add a little more butter if desired. Serve warm.
