Hearty German Savoy Cabbage with Creamy Mustard Sauce & Homemade Sausage Dumplings

Transform humble Savoy cabbage into an unforgettable German feast with this rich, creamy mustard sauce. Paired with savory homemade sausage dumplings and tender parsley potatoes, this dish is pure comfort on a plate. It’s a delightful journey for your taste buds, promising warmth and satisfaction with every bite, making it the perfect antidote to lingering winter chills. (Jump to the full recipe.)

Embracing Comfort: A Culinary Escape from Lingering Winter Days

The calendar might proudly proclaim the arrival of spring, yet for many, the world outside remains stubbornly cloaked in winter’s chill. This familiar scenario, where the promise of blossoming gardens and warmer days feels frustratingly distant, often sparks a deep longing for sunshine, green shoots, and the vibrant energy of gardening season. You find yourself itching to dig into the soil, to plan the summer’s bounty, and to simply feel the warmth on your face. Even the simple act of buying seed packets and flower bulbs becomes a hopeful plea to Mother Nature, an attempt to coax her into sending some much-needed warmth our way. Yet, some mornings, she playfully responds with more snowfall, leaving us to sigh and ponder the possibility of filing a formal complaint against her whimsical ways.

When winter refuses to loosen its icy grip, clinging on with snowy claws, the need for hearty, warming dishes becomes paramount. It’s a primal craving, a desire to combat the external chill with internal warmth and comfort. Forget light spring salads for now; we still need soul-satisfying comfort food, the kind that wraps you in a culinary hug and makes you forget the snowflakes outside. This particular German dish, featuring tender Savoy cabbage, rich mustard cream, and savory sausage dumplings, is the perfect antidote to those persistent winter blues, a delicious declaration that even if winter stays, our plates will be filled with sunny, satisfying flavors. It embodies the essence of traditional German cuisine, offering a sense of nostalgia and deep satisfaction that transcends the seasons.

Cabbage: An Underrated Culinary Superstar and German Staple

Often unfairly dismissed as a “low-class” vegetable, cabbage, especially the beautiful Savoy variety, is a true culinary superstar. This versatile member of the brassica family deserves far more recognition for its incredible qualities and nutritional benefits. Think about its resilience: cabbage keeps exceptionally well throughout the colder months, providing essential brightness and nourishment when other fresh produce is scarce. Rich in vitamins C and K, as well as fiber, it’s a powerhouse of health benefits. Cabbage haters often don’t realize the transformative power of cooking, which brings out its natural sweetness. Many fondly recall childhood memories of simple, boiled cabbage wedges topped with melted butter – a testament to how even the plainest preparation can yield a surprisingly delicious and comforting result, turning skeptics into happy gobblers.

What truly elevates cabbage, particularly in a dish like this, is its texture and flavor when properly prepared. While some appreciate it soft and sweet, others, myself included, love it with a slight tender-crisp bite. Savoy cabbage, with its distinctive crinkly leaves, mild sweet flavor, and lovely loose texture, is particularly adept at cradling sauces in its numerous divots and wrinkles. This unique structure ensures that every bite is bursting with flavor. In this authentic German recipe, the Savoy cabbage is cooked to that perfect tender-crisp stage, each sweet, vibrant strand beautifully coated in a rich, creamy sauce. This isn’t just any cream sauce; it’s enlivened by the bright, tangy kick of mustard – a flavor profile beloved in German cuisine. The result is a dish that provides the same satisfying indulgence as a plate of cream-sauced pasta, but with a unique, hearty twist. The addition of easy-to-make savory sausage dumplings introduces a wonderful salty, umami accent, while forkfuls of tender boiled parsley potatoes offer the ideal counterpoint, creating a symphony of flavors and textures that is truly irresistible.

The German Holy Trinity: Cabbage, Sausage, & Potatoes

In the realm of German cooking, cabbage, sausage, and potatoes form a revered “holy trinity.” This trio is more than just ingredients; it’s a foundation of hearty, traditional meals that evoke warmth and home. When these three ingredients come together, as they do in this delightful recipe, you don’t just have a meal; you have “OOM-PA-PA on a plate,” a hearty celebration of traditional flavors and culinary heritage. And, of course, no true German feast is complete without the honorable mention of a good, cold beer to complete the authentic experience! This dish, with its rich decadence of cream and the vibrant zest of mustard, takes this classic combination to an entirely new level, making you feel as if the whole marching band has arrived in your kitchen!

German culinary traditions, much like their French counterparts, excel in the art of crafting simple yet profoundly delicious sauces. This is a key characteristic that elevates many humble German dishes. In this recipe, a generous embrace of heavy cream transforms seemingly simple ingredients like cabbage and sausages, elevating them from rustic fare to a sophisticated and deeply satisfying culinary experience. It’s a testament to how a well-executed sauce can truly be the heart and soul of a meal, binding flavors and textures into a cohesive, delectable whole. The balance of creamy richness with the sharp tang of mustard is a hallmark of German flavor mastery, making this a truly memorable dish.

The Inspiration: Adapting a Classic ‘LiebesLand’ Recipe for Your Kitchen

This delightful recipe finds its roots in the spring issue of an old German magazine, LiebesLand. While leafing through its pages and indulging in some much-needed spring dreaming, a picture of this Savoy cabbage dish immediately captured my attention, stirring an instant craving for its hearty goodness. The original German recipe calls for Schmand, a high-fat sour cream (typically 20-29% milkfat) that offers a unique tang and incredible richness. Unfortunately, Schmand isn’t readily available everywhere, especially in places like Alberta, Canada, where I reside. To achieve a similar depth of flavor and creamy texture, I’ve successfully adapted the recipe by using heavy cream and boosting the amount of mustard to replicate that characteristic tangy zest found in Schmand. The result was a truly lip-smacking, “so-what-if-it’s-still-snowing” kind of dish that was devoured with immense gusto. This adaptation proves that authentic German flavors can be enjoyed globally, even with slight ingredient adjustments. If winter decides to make another unwelcome appearance next week, you can bet I’ll be making this comforting meal again, as it’s become my go-to dish for chasing away the cold.

What makes this German Savoy cabbage dish even more appealing is its straightforward and relatively quick preparation. You simply start a pot of firm boiling potatoes, allowing them to gently cook until tender. Simultaneously, you quickly roll some flavorful sausage meat into small, bite-sized balls and brown them to perfection in a skillet. While the potatoes and sausage are taking care of themselves, the star of the show, the Savoy cabbage, gets a quick sauté, followed by the addition of the luscious creamy mustard sauce. A final simmer brings all the flavors together in a harmonious blend, culminating in a dish that’s ready to serve alongside a crisp glass of Gewürztraminer wine, your favorite German beer, or a refreshing cider. It’s an easy, yet incredibly rewarding meal that defies the dreariness of a cold day, bringing a burst of warmth and traditional taste to your table.

The hell with winter – let’s indulge in delicious, hearty German comfort food!

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Expert Kitchen Frau Notes for Perfecting Your German Dish

Crafting the perfect batch of Savoy Cabbage with Mustard Cream and Sausage Dumplings is made even easier and more enjoyable with these helpful tips and insights. Paying attention to these small details will ensure a truly authentic and delicious result:

• Choosing Your Sausage: Any type of unsmoked, uncooked sausage will work beautifully for creating these savory sausage balls. Classic German Bratwurst is an excellent choice for an authentic flavor, but bulk sausage (often sold as ground pork sausage) or even a mild Italian sausage (ensuring it’s uncooked and unsmoked) can be used. The key is to select a sausage whose flavor profile complements the creamy mustard sauce – a mild to medium seasoning is usually best to avoid overpowering the delicate cabbage and tangy mustard. For those with dietary restrictions, be sure to select a gluten-free sausage if necessary, as some processed sausages may contain fillers.
• Savoy vs. Regular Cabbage: While Savoy cabbage is highly recommended for its delightful mild sweetness, beautiful crinkled texture, and its unique ability to expertly hold the sauce in its many folds, don’t despair if it’s not readily available. Regular green cabbage can certainly be substituted. Keep in mind that regular cabbage might release a bit more water during cooking, and the sauce might pool slightly more at the bottom of the dish, but the flavor will still be absolutely delicious and comforting. The cooking time might also vary slightly depending on the cabbage’s density and how finely it’s sliced.
• The Magic of Sweet Rice Flour (Mochiko) as a Thickener: This ingredient is a game-changer for thickening sauces and gravies, especially for those looking for a gluten-free option! Unlike regular wheat flour, sweet rice flour (often labeled as Mochiko, glutinous rice flour, or sweet glutinous rice flour – note: it is naturally gluten-free but should not be confused with regular rice flour, which has different properties) is incredibly easy to work with. Its main advantage is that it doesn’t clump when whisked into liquids, making for a smooth, lump-free sauce every single time. Even if you accidentally dump it in, you can almost always whisk out any small lumps, which is nearly impossible with wheat flour. This characteristic makes it my top recommendation for all your gravy and sauce needs, ensuring a silky, consistent texture. Of course, if gluten-free isn’t a concern for you, a regular all-purpose wheat flour can be used as a substitute, but be sure to create a slurry with cold liquid first to prevent the formation of undesirable lumps.

Savoy Cabbage with Mustard Cream and Sausage Dumplings (Wirsing mit Senfsahne und Wurstklöβchen)

This delightful and hearty German dish is adapted from the German ‘Liebesland’ magazine, March 2014 edition, bringing authentic flavors to your home with a few thoughtful adaptations.

Ingredients:

• 2 lbs (900gms) firm boiling potatoes (approximately 4 large potatoes), peeled and cut into chunks
• 1 lb (450gms) unsmoked Bratwurst, bulk sausage, or other uncooked sausage (such as mild Italian sausage) – ensure it’s gluten-free if necessary
• 2 tablespoons neutral cooking oil (like canola or grapeseed oil)
• ¼ cup (60ml) water, for cooking the cabbage
• 1 small head Savoy cabbage (about 2 lbs/900gms) or ½ of a large head, cored and sliced
• 1 medium onion, halved and thinly sliced crosswise
• 1½ cups (360ml) whipping cream or heavy cream (for a slightly lighter sauce, you can use 1 cup cream + ½ cup milk)
• 2 tablespoons quality Dijon mustard
• 1 tablespoon grainy mustard (for texture; if unavailable, use an additional tablespoon of Dijon mustard)
• 2 teaspoons sweet rice flour* (refer to Kitchen Frau Notes for detailed information and substitutions)
• ¾ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon unsalted butter
• ¼ cup finely chopped fresh parsley, for garnish and flavor

Instructions:

1. Start the Potatoes: Begin by peeling the potatoes and cutting them into uniform, bite-sized chunks. Place the potato chunks in a large pot, half cover them with cold water, and sprinkle with a generous pinch of salt. Bring the water to a rolling boil over high heat, then reduce the heat to medium-low, cover the pot, and simmer for about 15 minutes, or until the potatoes are tender when poked with a fork. Once cooked, thoroughly drain the water from the pot and keep the potatoes covered to stay warm while you prepare the rest of the meal.
2. Form and Brown the Sausage Dumplings: If your chosen sausage has casings, carefully slit them lengthwise with a sharp knife and peel them off, discarding them. Take the sausage meat and roll it into small, uniform balls, approximately 1 inch (2.5 cm) in diameter. Heat 1 tablespoon of the neutral cooking oil in a large, heavy-bottomed skillet over medium heat. Add the sausage balls and brown them evenly on all sides, rotating them frequently to ensure a golden crust develops and they are cooked through. If the skillet starts to become too dry during browning, add a small drizzle of extra oil or a splash of water to prevent sticking. Once nicely browned and cooked, reduce the heat to its lowest setting, cover the skillet, and keep the sausage dumplings warm.
3. Prepare the Cabbage and Onion: While the sausage is cooking, prepare the Savoy cabbage. Cut the head of cabbage into quarters, carefully remove the tough inner core, and then slice each quarter crosswise into half-inch thick (1 cm) ribbons. Halve the medium onion and slice it crosswise into thin rings or delicate half-moons.
4. Sauté the Cabbage & Onion: Heat the remaining 1 tablespoon of cooking oil in a large Dutch oven or another heavy-bottomed pot over medium-high heat. Add the prepared sliced cabbage, onion, and ¼ cup of water to the pot. Cook and stir continuously for about 5 minutes, or until the cabbage is mostly wilted and tender-crisp, with just a few pieces remaining slightly opaque and retaining a bit of bite.
5. Create the Creamy Mustard Sauce: In a medium bowl, whisk together the whipping cream (or your cream and milk mixture), both Dijon and grainy mustards, and the sweet rice flour until thoroughly combined and perfectly smooth. This mixture forms your rich, flavorful, and naturally thickening sauce base.
6. Combine and Simmer: Pour the prepared creamy mustard mixture evenly over the sautéed cabbage and onion in the pot. Stir well to ensure all the cabbage strands are beautifully coated with the sauce. Reduce the heat to low, cover the pot, and let the cabbage gently simmer in the sauce for 10 minutes, stirring occasionally to prevent sticking and ensure even cooking and flavor distribution.
7. Season and Assemble: After the simmering time, remove the lid from the pot and stir in the ¾ teaspoon of salt and ¼ teaspoon of freshly ground black pepper. Gently toss the braised cabbage mixture to incorporate the seasonings evenly. Arrange the warm, savory sausage dumplings evenly on top of the creamy cabbage, creating a beautiful presentation.
8. Finish the Potatoes: Add the tablespoon of unsalted butter and the finely chopped fresh parsley to the drained, warm potatoes. Toss gently until the butter is completely melted and the potatoes are evenly coated with the vibrant green parsley, adding both flavor and color.
9. Serve: Ladle generous portions of the creamy Savoy cabbage and sausage dumplings onto individual plates. Serve the delicious parsley potatoes alongside, completing this hearty and authentic German meal.
10. Optional Accompaniment: For a fresh and light contrast, a simple plate of freshly sliced ripe tomatoes drizzled with a good quality olive oil, a pinch of salt, and a grind of pepper makes a wonderful and refreshing accompaniment.

This hearty and satisfying meal generously serves 4 to 5 people, making it perfect for family dinners or entertaining guests.

Guten Appetit! (Enjoy Your Meal!)

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