Savoy Cabbage with Smoked Ham Sausages and Celery

A Cologne favourite also know as Schavu, which very well suited during winter times. In this recipe the potatoes are substituted with celery, so you can enjoy the Keto friendly version.

  • Servings : 6 Portions
  • Time for preparation : 1 Hour
grüner Wirsing kurz vor dem Kochen ( ID: 031a4209c184f07f7ce927286ce3e560)


  • 800g Celery Root
  • 800g Savoy Cabbage
  • 125g Bacon
  • 400g Smoked Ham Sausage (Mettenden, usually 4 pieces)
  • Two yellow onions (Medium / Small)
  • 40g Concentrated Butter
  • Salt, as desired
  • Black Pepper, as desired
  • Nutmeg, as desired

Nutrients per Portion

  • Energy 625 Kcal
  • Protein 16 g
  • Net Carbs 12.8 g
  • Fat 45 g


  1. Cut the celery and onions in small cubes and the Savoy cabbage in very thin slices. Set aside the celery and onions and but the cabbage in a bowl of water.
  2. Boil smoked ham sausages in a small pot with around 2.5 litres of water from about 10 minutes after the water starts boiling. Take out the sausages and put aside , cut them in 1 cm slices prior to step 7. Keep the water.
  3. Boil the celery in the sausage water until soft consistency. Set aside, and keep again the water.
  4. Take Savoy cabage out of the water and blanch for 10-12 mins.
  5. Fry the onions and bacon in the concentrated butter.
  6. Now add to the cabbage the cooked celery, sliced sausage, fried onions and bacon. Fill up with the kept Celery / Sausage Water. (Not to much, as we want to achieve a puree like consistency rather than a soup)
  7. Mix the ingredients, season with Salt, Pepper and Nutmeg as desired. Cook and stir for additional 10 minutes until firm and water evaporated to the satisfied puree consistency.