ReceptnaptárWirsingeintopf (savoy cabbage stew with potatoes and sausage)
Wirsingeintopf is a hearty, homely autumn-winter one-pot dish of German cooking: soft, sweetish savoy cabbage with potatoes and smoky sausage. It is made in one pot and tastes even better the next day. The caraway makes the cabbage easier to digest.
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Method
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- Fry the onion in the oil until translucent and add the diced sausage or minced meat.
- Add the cabbage and fry for 3-4 minutes.
- Add the potatoes, caraway and marjoram.
- Pour in the stock, bring to the boil and cook over low heat for 25-30 minutes.
- Season with salt, pepper and nutmeg.
- Stir in a spoonful of sour cream when serving.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Savoy cabbage is less smelly and sweeter than white cabbage.
- Do not skimp on the caraway.
- It is even better the next day.
Frequently asked questions
Meat-free?
Yes, with smoked paprika and sour cream.
Can it be frozen?
Yes, but the potatoes become a little grainier.
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