Bayerischer Würsteltopf
Germans like to layer meats and vegetables in a pot and leave them to cook. Not all their hot pots are all-day affairs, however. This one, a hearty main dish, is ready to serve in half an hour. Most of its liquid cooks away, so this is actually a mélange of broth-poached vegetables and sausage.
Servings
6
Servings
6
Ingredients
  • 1pound cabagecored and sliced 1/2-inch thick
  • 2 carrotsmedium-sized carrots, peeled and sliced 1/4-inch thick
  • 6ounces green beanstipped and snapped into 1-inch lengths
  • 1pound potatoesMaine or Eastern potatoes, peeled and cut into 1/2-inch cubes
  • 2coups green peasshelled fresh green peas or frozen green peas (do not thaw)
  • 3coups beef brothrich beef broth (preferably homemade)
  • 1/2teaspoon salt
  • 1/8teaspoon black pepperfreshly ground
  • 1/8teaspoon nutmegfreshly ground
  • 1teaspoon caraway seeds
  • 1teaspoon marjoramdried leaf marjoram, crumbled
  • 3/4pound knockwurst or kielbasasliced 1/4-inch-thick
  • 2tablespoons parsleycoarsely chopped flat-leaf
Instructions
  1. Place the cabbage, carrots, beans, potatoes, the fresh peas, if using, the broth, salt, pepper, and nutmeg in a large heavy kettle (pot). Set over moderate heat and bring to a boil. Adjust the heat so the broth bubbles gently, cover, and cook without stirring for 20 minutes. Add the caraway seeds, marjoram, knockwurst, and frozen peas, if using, and toss lightly to mix. Re-cover and simmer 10 minutes. Add the parsley, toss lightly, and serve in soup plates with crusty chunks of bread.
Recipe Notes

BY JEAN ANDERSON AND HEDY WÜRZ | 1993 | THE NEW GERMAN COOKBOOK