Ingredients with Measurements:
- 1 head of knieperkohl (also known as savoy cabbage)
- 4 medium-sized potatoes, peeled and diced
- 4 sausages (kielbasa or bratwurst), sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon caraway seeds
- Salt and pepper to taste
- 2 cups water
Special equipment needed:
- Large pot
- Wooden spoon
- Knife
- Cutting board
Step-by-step instructions:
1. Rinse the knieperkohl under cold water and remove the outer leaves. Cut the cabbage into quarters and remove the core. Slice the cabbage into thin strips.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until translucent.
3. Add the sliced sausage to the pot and cook until browned on all sides.
4. Add the sliced knieperkohl to the pot and stir well. Cook for 5 minutes, stirring occasionally.
5. Add the diced potatoes, caraway seeds, salt, and pepper to the pot. Stir well.
6. Pour in the water and bring the mixture to a boil.
7. Reduce the heat to low and simmer for 30-40 minutes, or until the potatoes are tender.
8. Serve hot, garnished with fresh parsley or chives.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 420
Fat: 24g
Carbohydrates: 33g
Protein: 17g
Fiber: 7g
Substitutions for ingredients:
- Instead of knieperkohl, you can use regular green cabbage or Napa cabbage.
- Instead of sausages, you can use bacon or ham.
- Instead of caraway seeds, you can use fennel seeds or mustard seeds.
Variations:
- Add chopped carrots or parsnips to the pot for extra flavor and nutrition.
- Use chicken or turkey sausage instead of pork sausage.
- Add a splash of white wine to the pot for extra flavor.
Tips and tricks:
- Make sure to remove the tough core of the knieperkohl before slicing it.
- If the mixture is too dry, add more water as needed.
- Stir the pot occasionally to prevent sticking.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in a pot over medium heat until heated through.
Presentation ideas:
Serve the knieperkohl and sausage mixture in a large bowl or on individual plates.
Garnishes:
Garnish with fresh parsley or chives.
Pairings:
Serve with a crusty bread and a glass of white wine.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the potatoes are not tender after 40 minutes, cook for an additional 10-15 minutes.
- If the mixture is too watery, cook for an additional 5-10 minutes to thicken.
Food safety advice:
Make sure to cook the sausage to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Knieperkohl is a traditional German dish made with savoy cabbage. It is often served with sausage and potatoes.
Flavor profiles:
This dish is savory, slightly sweet, and has a hint of bitterness from the cabbage.
Serving suggestions:
Serve the knieperkohl and sausage mixture as a main dish for lunch or dinner.
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Region: German