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Hearty German Eintopf, a comforting one-pot vegetable and sausage stew.

Hearty German Eintopf

A cozy, filling one-pot stew featuring sausage, vegetables, and a delicious broth, perfect for cold nights.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Sausage (smoked kielbasa, German bratwurst, or wieners) Sliced into coins
  • 3 medium Potatoes (waxy or all-purpose) Peeled and diced
  • 2 medium Carrots Sliced into half moons
  • 1 medium Onion Diced
  • 2 stalks Celery Optional, sliced
  • 2 cups Cabbage or kale Shredded or chopped
  • 3 cloves Garlic Minced
  • 4 cups Broth (chicken or vegetable)
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 1 tsp Paprika
  • 1 tsp Marjoram or thyme A pinch
  • 1 tbsp Tomato paste or crushed tomatoes Optional but tasty

Method
 

Cooking Steps
  1. Brown the sausage: Add a little oil to a big pot and cook the sausage slices for a few minutes until they get some color. Scoop them out into a bowl or push them to the side of the pot.
  2. Cook the onion and garlic: Add onion to the pot and let it soften for about 3 to 4 minutes. Stir in garlic for 30 seconds, ensuring it doesn't burn.
  3. Add vegetables and seasonings: Toss in carrots, celery (if using), and potatoes. Sprinkle in paprika, pepper, and marjoram or thyme, mixing well.
  4. Add broth and simmer: Pour in broth until everything is just covered. Bring to a gentle boil, then reduce to a simmer. Cover loosely and cook about 20 minutes, until potatoes are tender.
  5. Add cabbage or greens: Stir in cabbage or kale and simmer for another 8 to 10 minutes.
  6. Taste and adjust: Add salt to taste, mashing some potato chunks for thickness if desired.
  7. Rest for a few minutes: Turn off the heat and let it sit for 5 minutes before serving.

Notes

Serves well with crusty bread, mustard, pickles, or a sprinkle of fresh parsley. Store leftovers in airtight containers for up to 3-4 days in the fridge or freeze for 2-3 months.