Rosenkohleintopf

A hearty German winter one-pot of Brussels sprouts, potatoes, and smoked sausage in a savoury broth

Origin: Germany

From the journey of Brussels Sprout.

The Eintopf, literally the 'one pot', is the backbone of German home cooking in the cold months: a single hearty stew of vegetables, potatoes, and meat or sausage that makes a complete and warming meal. Rosenkohleintopf, the Brussels sprout Eintopf, is the sprout's place in this tradition, the buds simmered with potatoes, onion, and smoked sausage in a savoury broth until everything is tender and the kitchen smells of the German winter. Where Rosenkohl mit Maronen is the festive, glazed side dish, the Eintopf is everyday food, sustaining and economical, the sort of pot that simmers on the stove on a dark afternoon and feeds a family with little fuss. The smoked sausage, often a Mettwurst or a coarse Bratwurst, lends its savour to the whole broth, the potatoes break down a little to thicken it, and the sprouts hold their shape and their gentle bitterness against the richness. A good spoonful of mustard at the table is traditional. It is the homely, weekday face of the German sprout, the vegetable not dressed for Christmas but put to honest work in the one-pot cooking that has warmed Germany through countless winters.

Ingredients

Stew

  • 600 g Brussels sprouts (Rosenkohl), trimmed and halved
  • 500 g waxy potatoes, peeled and cut into chunks
  • 300 g smoked sausage (Mettwurst or coarse Bratwurst), sliced
  • 1 onion, chopped
  • 1 tbsp butter or oil
  • 1 litre vegetable or beef stock
  • 1 bay leaf
  • grating of nutmeg
  • salt and freshly ground black pepper

To serve

  • mustard, to serve

Method

  1. Melt the butter in a large pot over medium heat and soften the chopped onion until translucent, about 5 minutes.
  2. Add the sliced sausage and fry for a couple of minutes to release its flavour into the pot.
  3. Add the potato chunks, the stock, and the bay leaf. Bring to a simmer and cook for 10 minutes.
  4. Add the halved sprouts and simmer for a further 12 to 15 minutes, until both potatoes and sprouts are tender and the broth has thickened a little as the potato softens.
  5. Remove the bay leaf. Season well with salt, pepper, and nutmeg.
  6. Ladle into bowls and serve hot, with mustard at the table and good bread alongside.

Notes

Crushing a few of the cooked potatoes against the side of the pot thickens the broth nicely. Any smoked sausage works; a frankfurter-style or Polish-style smoked sausage is a fine substitute. The stew reheats well and, like most Eintöpfe, tastes even better the next day.

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