This is one of my favorite wintertime meals. I consider it an eintopf — the German word for a one-pot meal.
|2||Tbsp. bacon drippings, olive oil, lard, or other fat|
|2||whole fresh sausages in casings|
|2||leeks, sliced thin, including much of the green part, or 1 large onion, sliced thin|
|1||small head cabbage or ½ large head cabbage, shredded|
|½||tsp. caraway seeds (optional)|
|½||bunch greens (chard, kale, or collards, or mustard, radish, or turnip greens), sliced into ribbons|
|3||medium potatoes (such as Yukon gold), diced|
|½||cup hot water or stock, or more as needed|
|~||Sea salt and freshly ground pepper to taste|
|½||cup sauerkraut (optional)|
|~||Sour cream or crème fraîche|
Culinate editor’s note: This dish is also tasty with a chopped carrot instead of the ribboned greens. And coriander and mustard seeds are nice additions that complement the caraway seeds.
This content is from the book Full Moon Feast by Jessica Prentice.
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