Amazing recipes to discover and learn each month.

Some of the recipes emerge from the latest generation of German chefs or Germans traditions. Each German region has its own specialty dishes plus some regional variations.
We will try to save your time, sharing some fast and easy-to-make recipes ideas to cook for lunch, dinner or breakfast.

Print Recipe
 Bayerischer Würsteltopf BigOven - Save recipe or add to grocery list Yum
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.
Course Main Dish
Servings
6
Ingredients
  • 1 pound cabage cored and sliced 1/2-inch thick
  • 2 carrots medium-sized carrots, peeled and sliced 1/4-inch thick
  • 6 ounces green beans tipped and snapped into 1-inch lengths
  • 1 pound potatoes Maine or Eastern potatoes, peeled and cut into 1/2-inch cubes
  • 2 coups green peas shelled fresh green peas or frozen green peas (do not thaw)
  • 3 coups beef broth rich beef broth (preferably homemade)
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper freshly ground
  • 1/8 teaspoon nutmeg freshly ground
  • 1 teaspoon caraway seeds
  • 1 teaspoon marjoram dried leaf marjoram, crumbled
  • 3/4 pound knockwurst or kielbasa sliced 1/4-inch-thick
  • 2 tablespoons parsley coarsely chopped flat-leaf
Course Main Dish
Servings
6
Ingredients
  • 1 pound cabage cored and sliced 1/2-inch thick
  • 2 carrots medium-sized carrots, peeled and sliced 1/4-inch thick
  • 6 ounces green beans tipped and snapped into 1-inch lengths
  • 1 pound potatoes Maine or Eastern potatoes, peeled and cut into 1/2-inch cubes
  • 2 coups green peas shelled fresh green peas or frozen green peas (do not thaw)
  • 3 coups beef broth rich beef broth (preferably homemade)
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper freshly ground
  • 1/8 teaspoon nutmeg freshly ground
  • 1 teaspoon caraway seeds
  • 1 teaspoon marjoram dried leaf marjoram, crumbled
  • 3/4 pound knockwurst or kielbasa sliced 1/4-inch-thick
  • 2 tablespoons parsley coarsely 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

Share this Recipe