🍲 Eintopf
Eintopf, literally "one pot", is a hearty German stew of potatoes, carrots and cabbage simmered in broth with slices of sausage. The vegetables soften into a thick, rustic soup while the sausage seasons the pot. It is ladled into deep bowls and eaten as a full meal, often with mustard on the side.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 600 g potatoes, cubed
- 2 carrots, sliced
- 300 g white cabbage, shredded
- 250 g smoked sausage, sliced
- 1.2 litres broth
- 1 onion, chopped
- 1 tbsp vegetable oil
- 1 bay leaf, salt, pepper, parsley
Method
- Brown the sausage slices in the oil, then remove.
- Soften the onion in the same pot for 5 minutes.
- Add potatoes, carrots, cabbage, bay leaf and broth and bring to a boil.
- Simmer 30 minutes until the potatoes are tender, then return the sausage for 5 minutes.
- Season and serve with chopped parsley.
How to make it lighter
- Use half the sausage and add more cabbage and carrots for an equally filling bowl.
- Choose a leaner sausage and skim the fat from the surface before serving.
- Skip the oil and brown the sausage in its own fat.
History
One-pot stews have long been everyday food in German-speaking countries, and the word Eintopf became common in the 20th century. Today it covers many regional versions with beans, lentils or cabbage.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Eintopf and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →