This Week's Fancy Pants Meal: Wurst-Kohl Eintopf
This is a recipe that comes from a student's mom in the 1920s. While I love making food from personal recipes, they often completely leave out steps because "of COURSE you're going to know how to do X or Y."
Following the direction, this meal isn't bad. Just unweildy. Looking online for what "wurst-eintopf" should have looked like led me to believe that there was more chopping involved than just "quartering the potatoes." In fact, it should be cut into chunk as the potatoes on top don't get cooked.
Still, it is tasty, and it's up there with Really Good Food. I'd just chop the potatoes a little smaller, and while the recipe specifically calls for you not to cut the sausage, slicing into discs, wouldn't be a bad idea.
# Wurst-Kohl Eintopf (Sausage-Cabbage Dish)
Fredericksburg Home Kitchen Cook Book
1.0 medium head cabbage (cut into 8 wedges per head)
5.0 medium potatoes (peeled) (quartered)
2.0 rings smoked sausage
3.0 slices of bacon (diced)
3.0 tbsp onion (diced)
1.0 cup water
salt
pepper
1 - In a large saucepan cook bacon and onion until just brown.
2 - Add water.
3 - Arrange cabbage in bottom of the pan, top with potatoes.
4 - Season each layer lightly with salt and pepper.
5 - Place sausage on top, do not pierce.
6 - Cover tightly and simmer very slowly until sausage is done, about 40 minutes.
7 - Wilted cabbage requires more water.
