German Savoy Cabbage Stew with Smoked Sausage (Wirsingeintopf)
This German savoy cabbage stew with smoked sausage is a hearty one-pot meal made with tender cabbage, potatoes, carrots, and smoky sausage simmered in a flavorful broth. It's an easy and filling dinner that my family enjoys in chilly days.
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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!
Notes
For the sausage: German Mettenden would be the traditional choice, but I’m usually using smoked “klobasa", which is my area’s traditional smoked sausage. Any fully cooked smoked pork sausage will work!
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Nutrition
Calories: 1kcal | Carbohydrates: 0.1g | Protein: 0.04g | Fat: 0.03g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Sodium: 9mg | Potassium: 2mg | Fiber: 0.04g | Sugar: 0.02g | Vitamin A: 2IU | Vitamin C: 0.01mg | Calcium: 1mg | Iron: 0.02mg
