German Savoy Cabbage Stew with Smoked Sausage (Wirsingeintopf)
Wirsingeintopf is a traditional German-style cabbage stew that makes good use of simple, everyday ingredients. If you want to try it, this German savoy cabbage stew with smoked sausage, also known as Wirsingeintopf, is a hearty German one-pot meal made with tender Savoy cabbage, potatoes, carrots, onions, and smoky sausage simmered in a flavorful broth.
Savoy cabbage is a common vegetable in European cooking, especially during the colder months when hearty soups and stews are often served. I add sausage to this recipe to make the dish more filling. Serve it with a slice of homemade sourdough bread, crusty rye bread, or fresh dinner rolls to soak up the flavorful broth!
If you love savoy cabbage recipe like this, these traditional german savoy cabbage and potatoes (wirsing untereinander) and german cabbage rolls (kohlrouladen with brown sauce) are another great recipe of mine.
Quick Look
- Method: one-pot stovetop cooking.
- Hands-on time: approximately 15-20 minutes.
- Plan ahead: can be made a day ahead and reheated before serving.
- Yield: approximately 4-6 servings.
- How I serve it: serve warm with homemade sourdough bread, crusty rye bread, or fresh dinner rolls for soaking up the flavorful broth.
Summarize & Adapt This Recipe On:
Jump to:
- Quick Look
- Summarize & Adapt This Recipe On:
- Important Ingredients
- Substitutions & Variations
- How to Make German Savoy Cabbage Stew with Smoked Sausage (Wirsingeintopf)
- Recipe Timeline
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store German Savoy Cabbage Stew with Smoked Sausage (Wirsingeintopf)
- Other Delicious Dinner Recipes
- German Savoy Cabbage Stew with Smoked Sausage (Wirsingeintopf)
- Other European Cuisine Recipes You'll Love
- German Cabbage Rolls (Kohlrouladen with Brown Sauce)
- Traditional German Savoy Cabbage and Potatoes (Wirsing untereinander)
- German Apple Streusel Cake (Apfelstreuselkuchen)
Important Ingredients
- savoy cabbage is the main ingredient that gives this German stew its tender texture and mild, slightly sweet cabbage flavor.
- smoked sausage adds a rich, smoky, savory flavor to the broth. German Mettenden is traditional, but klobasa or smoked kielbasa works too.
- potatoes make the stew hearty and filling.
- carrots add a little sweetness and color to the stew.
- yellow onion builds the base flavor and adds a savory taste.
- marjoram gives the stew a mild, earthy flavor.
- caraway seeds add a warm, slightly nutty flavor that goes nicely with cabbage.
- dijon mustard adds a little tang and depth to the broth without overpowering the other ingredients.
- chicken or vegetable broth creates the flavorful base that brings all the vegetables and sausage together.
See recipe card for quantities.
Substitutions & Variations
- Smoked sausage: Any good-quality smoked sausage works. If using an uncooked variety, cook it fully according to its package instructions before adding it to the stew.
- Cabbage: White cabbage works too, but Savoy is my first choice. If using white cabbage, you may need to increase the simmering time slightly, since it needs a bit of extra time to cook.
- Thicker stew: Mash more of the potatoes directly in the pot.
- More brothy version: Add another 200-300 ml of broth if you prefer something closer to soup.
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How to Make German Savoy Cabbage Stew with Smoked Sausage (Wirsingeintopf)
Step 1: Start by chopping all the veggies: remove any particularly tough ribs from the cabbage and roughly shred the leaves. Peel and cube the potatoes, slice the carrots, slice your sausage, and finely chop the onion.
Step 2: Use fat of your choice (I prefer olive oil, but you can use butter or lard too) in a large pot over medium heat. Add the sliced sausage and brown for 3-4 minutes. Remove and set aside, leaving the flavor and the fat it leaves behind in the pot.
Step 3: Add the onion and carrots to the same pot and sauté for 3-4 minutes, until the onion begins to soften.
Step 4: Add the potatoes, broth, marjoram, caraway, and bay leaf. Bring to a boil, then reduce the heat and simmer for approximately 15 minutes.
Step 5: Stir in the shredded Savoy cabbage, cover, and simmer for another 10-15 minutes, until the potatoes and cabbage are tender.
Step 6: Use a potato masher or wooden spoon to mash a few potato pieces directly in the pot. This will thicken the broth, and still leave the stew nice and chunky.
Step 7: Return the sausage to the pot, stir in the mustard, and simmer for another 5 minutes, until everything is heated through. Taste and adjust with salt, pepper, and a little apple cider vinegar if needed. Remove the bay leaf, sprinkle with fresh parsley, and serve warm with homemade bread!
Hint: Brown the smoked sausage before cooking the vegetables. This small step adds more flavor to the pot and gives the broth a nice smoky taste. I also recommend using German Mettenden if you can find them, but a good-quality smoked pork sausage, such as klobasa, works just as well!
Recipe Timeline
- Prep Time: 15-20 minutes
- Sausage Browning: 3-4 minutes
- Cooking Vegetables: 15 minutes
- Simmering with Cabbage: 10-15 minutes
- Final Simmer: 5 minutes
- Total Time: Approximately 50-60 minutes
- Yield: 4-6 servings
💭Crucial Success Tips
- Brown the sausage first. This gives the vegetables and broth additional flavor without adding more ingredients.
- Don't add the cabbage too early. Savoy cabbage cooks quickly, so I prefer adding it after the potatoes have had a head start.
- Don't blend the whole stew. Mashing just a few potatoes gives you a slightly thicker broth while keeping the rustic texture.
- Salt at the end. Smoked sausage and broth can already be quite salty, and salt content will depend on which sausage exactly you used, so taste before adding more.
- Don't skip the mustard. Just one teaspoon adds a flavor that I miss otherwise, but without making the stew taste noticeably mustardy.
Recipe FAQs
Yes! Regular white cabbage is a good substitute. It has a slightly different texture, so you may need to simmer it a little longer until tender. Savoy cabbage is my first choice because its soft leaves work nicely in this stew.
Yes! This stew is a great make-ahead meal. You can prepare it a day in advance and store it in the refrigerator. The flavors have more time to come together, and you can gently reheat it on the stovetop when you're ready to serve.
The easiest way is to mash some of the cooked potatoes directly in the pot. You don't need flour or cornstarch. Start with a few pieces, stir, and mash more if you want a thicker broth.
How To Store German Savoy Cabbage Stew with Smoked Sausage (Wirsingeintopf)
Allow the stew to cool, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days. The potatoes may absorb some of the broth as they sit, so add a little water or broth when reheating if needed.
You can freeze the stew in freezer-safe containers for up to 2-3 months. Keep in mind that potatoes and cabbage may become a little softer after thawing, but the stew will still taste good.
Other Delicious Dinner Recipes
- German Savoy Cabbage Stew with Smoked Sausage (Wirsingeintopf)
- German Cabbage Rolls (Kohlrouladen with Brown Sauce)
- Sourdough Scarpaccia (Tuscan Zucchini Tart)
- Neapolitan-Style Sourdough Pizza Dough
If you tried this german savoy cabbage stew with smoked sausage (wirsingeintopf) or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
German Savoy Cabbage Stew with Smoked Sausage (Wirsingeintopf)
Ingredients
- 350-450 g 12-16 oz Savoy cabbage, roughly shredded
- 500 g approximately 1 lb potatoes, peeled and cubed
- 2 medium carrots sliced
- 1 medium yellow onion finely chopped
- 250-300 g 9-10½ oz fully cooked smoked sausage , sliced into thick rounds
- 1 tablespoon 14 g butter, olive oil or lard
- 1 liter 4¼ cups chicken or vegetable broth
- 1 teaspoon dried or fresh marjoram
- ¼ teaspoon ground caraway seeds
- 1 bay leaf
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar optional
- Salt and black pepper to taste
- Fresh parsley for serving
Instructions
- Start by chopping all the veggies: remove any particularly tough ribs from the cabbage and roughly shred the leaves. Peel and cube the potatoes, slice the carrots, slice your sausage, and finely chop the onion.
- Use fat of your choice (I prefer olive oil, but you can use butter or lard too) in a large pot over medium heat. Add the sliced sausage and brown for 3-4 minutes. Remove and set aside, leaving the flavor and the fat it leaves behind in the pot.
- Add the onion and carrots to the same pot and sauté for 3-4 minutes, until the onion begins to soften.
- Add the potatoes, broth, marjoram, caraway, and bay leaf. Bring to a boil, then reduce the heat and simmer for approximately 15 minutes.
- Stir in the shredded Savoy cabbage, cover, and simmer for another 10-15 minutes, until the potatoes and cabbage are tender.
- Use a potato masher or wooden spoon to mash a few potato pieces directly in the pot. This will thicken the broth, and still leave the stew nice and chunky.
- Return the sausage to the pot, stir in the mustard, and simmer for another 5 minutes, until everything is heated through. Taste and adjust with salt, pepper, and a little apple cider vinegar if needed. Remove the bay leaf, sprinkle with fresh parsley, and serve warm with homemade bread!
