Culinaria Germany
Savoy Cabbage and Carrot Stew / Pitter un Jupp
Page 215
Cuisine: German/Austrian/Swiss | Course Type: Soups and Stews
Tags: easy potatoes sausage carrots cabbage celeriac stew savoy cabbage
Recipe Reviews
friederike from Berlin,
Very nice, and quite easy too! Once you're done with chopping up all the veggies, all you need to do is add a little seasoning, and then warm up the sausage right at the end. I would probably add the carrots and potatoes a little later next time, so the carrots retain their crunch.
I also made the mistake and added the sausage directly to the stew to heat it up, which made it a little dry - it's probably worth it to just heat it very carefully in a seperate pan, without bringing it to a simmer.
I used a pointed cabbage instead of a savoy cabbage (shopping list misunderstanding), and half chorizo, half 'metworst' (= the pork sausage you're supposed to use).
Results in about 5 servings. As you'll end up with half a cabbage and half a celeriac, you might consider to make a double portion and freeze the rest. This is what I did, though for the second portion I used only metworst, and also added some leftover turnip from last week's Beef and Ale Pie
Login or register to add your own review of this recipe.