Savoy Cabbage Pan

The savoy casserole is a quick, filling meal from the Leib family's recipe collection. Behind the house from Fellingshausen, which is now in the Hessenpark open-air museum, there used to be a farm garden with berries, vegetables, potatoes and a few fruit trees at the original location. Frau Leib will certainly have taken the potatoes and savoy cabbage for this dish from the garden.

Duration: Approxiamtely 30-45 minutes

Amount: Serves 5-10


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50 grams of butter

100 grams bacon, diced

100 grams of onions, diced

400 grams “Mettwurst” or smoked pork sausage , diced

400 grams of savoy cabbage, cleaned and cut into strips

Baking soda and salt water if needed (1 teaspoon of baking soda to 1 liter of water)

400 grams jacket potatoes, diced

100 grams of whipped cream

100 grams of sour cream

Nutmeg, grated

Caraway seeds, whole




1. Melt the butter in a roasting pan.

2. Fry the diced bacon, the onions and the smoked pork sausage in it.

3. In order to make the cabbage more digestible and to cook it more quickly, the savoy cabbage can be briefly scalded in baking soda and salt water.

4. Cut the savoy cabbage into strips, add it to the meat and onion mixture and sauté a little.

5. Now add the diced jacket potatoes.

6. Pour the whipped cream and sour cream over it and stir well.

7. Season with grated nutmeg, cumin, salt and pepper.

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