Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 small head savoy cabbage (800 g), cored and thinly sliced
- 1 large shallot, finely chopped
- 2 tbsp unsalted butter (cabbage) + 2 tbsp (potatoes) + 1 tbsp (sausages)
- 1 tbsp neutral oil
- 1 cup heavy cream (240 ml)
- 3/4 cup chicken or vegetable stock (180 ml)
- 1/3 cup dry white wine (80 ml, optional)
- 1/4 tsp freshly grated nutmeg; salt, white or black pepper
- 1.5 lb new potatoes (700 g), halved
- 3 tbsp chopped fresh parsley
- 4 bratwurst links (about 12 oz/340–400 g total)
- 1 tsp Dijon and 1 tsp lemon juice (optional finish)
Do This
- 1. Halve potatoes; cover with cold salted water. Boil, then simmer 12–15 minutes until knife-tender.
- 2. Brown bratwurst in a skillet with 1 tbsp oil + 1 tbsp butter over medium heat, 3–4 minutes per side.
- 3. Add 1/4 cup water or beer; cover and steam 6–8 minutes until 160°F/71°C inside. Uncover and re-crisp 1 minute.
- 4. For cabbage: sauté shallot in 2 tbsp butter (medium heat) 2–3 minutes. Add cabbage; cook 5–7 minutes until wilted.
- 5. Deglaze with wine (optional) 1 minute; add stock and cream. Simmer gently 8–12 minutes until thickened and tender.
- 6. Season with nutmeg, salt, pepper; stir in lemon juice and Dijon (optional).
- 7. Drain potatoes; toss with 2 tbsp butter, parsley, salt and pepper. Plate with Rahmwirsing and bratwurst; serve mustard on the side.
Why You’ll Love This Recipe
- Classic German comfort: silky creamed savoy cabbage, crisp-bronzed bratwurst, and buttery parsley potatoes.
- Approachable technique: one pot for potatoes, one pan for brats, one pan for cabbage.
- Balanced richness: cream and butter lifted by nutmeg, lemon, and fresh herbs.
- Weeknight-friendly yet dinner-party worthy in under an hour.
Grocery List
- Produce: Savoy cabbage, shallot, fresh parsley, lemon (optional)
- Dairy: Unsalted butter, heavy cream
- Pantry: Bratwurst links, chicken or vegetable stock, dry white wine (optional), Dijon mustard, neutral oil, salt, pepper (white or black), whole nutmeg
Full Ingredients
For the Rahmwirsing (Creamed Savoy Cabbage)
- 1 small head savoy cabbage (about 800 g), outer leaves removed, cored, thinly sliced (1 cm ribbons)
- 1 large shallot, finely chopped
- 2 tbsp unsalted butter
- 1/3 cup dry white wine (80 ml, optional)
- 3/4 cup low-sodium chicken or vegetable stock (180 ml)
- 1 cup heavy cream (240 ml)
- 1/4 tsp freshly grated nutmeg (start small; add to taste)
- 1 tsp Dijon mustard (optional but lovely)
- 1 tsp fresh lemon juice (optional, for brightness)
- Kosher salt and white or black pepper, to taste
For the Bratwurst
- 4 bratwurst links (about 12–16 oz/340–450 g total)
- 1 tbsp neutral oil (sunflower, canola, or grapeseed)
- 1 tbsp unsalted butter
- 1/4 cup water or light lager/beer (60 ml) for steaming
- Whole-grain or smooth mustard, to serve
For the Parsley New Potatoes
- 1.5 lb baby/new potatoes (700 g), halved (or quartered if large)
- 2 tbsp unsalted butter
- 3 tbsp fresh parsley, finely chopped
- Kosher salt and freshly ground black pepper
Optional Garnishes
- Extra chopped parsley or chives
- Flaky salt for finishing
Step-by-Step Instructions
Step 1: Prep your ingredients
Halve the new potatoes (quarter if larger). Remove tough outer leaves from the savoy cabbage, cut into quarters, remove the core, and slice into 1 cm ribbons. Finely chop the shallot and parsley. Grate the nutmeg. Measure stock, cream, and optional wine, lemon, and Dijon so they’re ready to go.
Step 2: Cook the potatoes
Place potatoes in a medium pot and cover with cold water by about 2.5 cm. Add 1 tbsp kosher salt. Bring to a boil over high heat, then reduce to a lively simmer. Cook 12–15 minutes until a knife slides in easily. Drain and reserve in the pot off heat.
Step 3: Brown the bratwurst
While the potatoes cook, heat a large skillet over medium heat. Add 1 tbsp neutral oil and 1 tbsp butter. When the butter foams, add the bratwurst and cook 3–4 minutes per side until deeply golden and crisped.
Step 4: Steam-finish the bratwurst
Add 1/4 cup water or beer to the skillet, cover, and lower the heat to medium-low. Steam 6–8 minutes, or until an instant-read thermometer inserted in the center reads 160°F/71°C. Uncover and let any liquid evaporate; re-crisp the sausages 1 minute. Transfer to a warm plate and tent loosely with foil.
Step 5: Start the Rahmwirsing base
In a wide, heavy skillet or sauté pan over medium heat, melt 2 tbsp butter. Add the shallot and a pinch of salt; cook 2–3 minutes until translucent. Add the sliced savoy cabbage and 1/2 tsp salt. Toss and cook 5–7 minutes, stirring occasionally, until wilted and glossy but still bright green.
Step 6: Cream and simmer
Deglaze with the white wine (if using) and reduce 1 minute. Add the stock and cream. Bring just to a simmer, then reduce heat to medium-low and cook 8–12 minutes, stirring occasionally, until the cabbage is tender and the sauce lightly coats the leaves. Season with nutmeg, pepper, and additional salt as needed. Stir in the Dijon and lemon juice if using. The sauce should be silky, not soupy; simmer 1–2 minutes more if needed to reduce.
Step 7: Finish the parsley potatoes
Return the drained potatoes to low heat. Add 2 tbsp butter, the chopped parsley, and a few grinds of pepper. Toss until the butter melts and the potatoes are glossy; season to taste with salt. Keep warm over the lowest heat or covered off heat.
Step 8: Plate and serve
Spoon a generous bed of Rahmwirsing onto warm plates. Nestle a bratwurst alongside and add a scoop of parsley potatoes. Garnish with extra parsley or chives and a pinch of flaky salt. Serve with mustard on the side.
Pro Tips
- Don’t overbrown the cabbage: aim for a gentle sauté so it stays green before adding cream.
- Nutmeg is potent—start small, taste, and add more as needed.
- For extra insurance, you can thicken with a 1 tsp cornstarch slurry if your sauce is too thin; simmer 1 minute after adding.
- Use white pepper for classic flavor and a speck-free cream sauce.
- Cook sausages to 160°F/71°C; a quick re-crisp after steaming keeps the casing snappy.
Variations
- Beer-brats: use beer instead of water for steaming and add 1 tsp grainy mustard to the cabbage.
- Smoky note: render 2 slices diced bacon before the shallot; cook cabbage in the bacon fat and butter.
- Lighter cream: swap 1/2 cup of the cream for whole milk or crème fraîche for a tangier finish.
Storage & Make-Ahead
Cool leftovers quickly. Refrigerate cabbage and potatoes in separate airtight containers up to 3 days; bratwurst up to 3 days. Reheat gently: cabbage over low heat with a splash of stock or cream; potatoes covered in a pan with a spoonful of water and butter; sausages in a low oven (300°F/150°C) until warmed through, then re-crisp in a skillet. Not recommended for freezing (potatoes become mealy and cream sauce can split).
Nutrition (per serving)
Approximate: 800–820 calories; 61 g fat; 38 g carbohydrates; 19 g protein; 4–6 g fiber; sodium varies by sausage and stock. Calculated with optional wine, Dijon, and lemon.
