German - Bavarian Sausage Hot Pot (Bayerischer Wursteltopf)

[Olga Drozd]

German - Bavarian Sausage Hot Pot (Bayerischer Wursteltopf)

This hearty dish is ready to serve in half an hour.  Most of the liquid cooks away, so this is actually a melange of broth poached vegetables and sausage.

1 pound cabbage, cored and sliced 1/2 inch thick
2 medium size carrots, peeled and sliced 1/4 inch thick
6 ounces green beans, tipped and snapped into 1 inch lengths
1 pound waxy potatoes such as Yukon Gold, white or red potatoes, peeled and cut into 1/2 inch cubes
2 cups shelled fresh green peas OR frozen green peas (do not thaw) (see Note)
3 cups rich homemade beef broth
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg

1 teaspoon caraway seeds
1 teaspoon dried leaf marjoram, crumbled
3/4 pound knockwurst or kielbasa, sliced 1/4 inch thick
2 Tablespoons coarsely chopped flat leaf parsley

Place the cabbage, carrots, beans, potatoes, fresh peas, broth, salt, pepper, and nutmeg in a large heavy kettle.  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, or kielbasa and frozen peas, 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.  Serves 4 to 6.

NOTE: If using fresh peas add them with the cabbage mixture. If using frozen peas add them with the knockwurst or kielbasa.