Eintopf means “one pot” in German and refers to a hearty, flexible stew cooked and served as a meal from a single pot. This version combines potatoes, carrots, cabbage, white beans, and smoked sausage in a savory broth; regional and family versions vary, and you can leave out the sausage for a meat-free bowl.
Ingredients
- 1 tablespoon (15 ml) neutral oil
- 12 ounces (340 g) smoked kielbasa or other fully cooked smoked sausage, sliced into ¼-inch (6 mm) rounds
- 1 medium yellow onion (about 7 ounces/200 g), diced
- 2 garlic cloves, minced
- 1 tablespoon (15 ml) tomato paste
- 1 teaspoon dried marjoram
- ½ teaspoon caraway seeds, lightly crushed (optional)
- 1½ pounds (680 g) waxy potatoes, such as Yukon Gold, cut into ¾-inch (2 cm) cubes
- 3 medium carrots (about 9 ounces/255 g), cut into ½-inch (1 cm) rounds
- 6 cups (1.4 L) low-sodium chicken or vegetable broth
- 1 small head green cabbage (about 1 pound/450 g), cored and cut into 1-inch (2.5 cm) pieces
- 1 can (15 ounces/425 g) white beans, such as cannellini, drained and rinsed
- 1 bay leaf
- ½ teaspoon fine salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 1 tablespoon (15 ml) apple cider vinegar, plus more to taste
- 2 tablespoons (8 g) chopped fresh parsley
- Water or additional broth, as needed
Instructions
- Prepare the ingredients. Dice the onion, mince the garlic, cut the potatoes and carrots, and slice the sausage. Keep the potato pieces similar in size so they cook evenly. Drain and rinse the beans, and cut the cabbage into bite-size pieces.
- Brown the sausage. Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sausage and cook for 5 minutes, stirring occasionally, until lightly browned. Transfer it to a plate, leaving the flavorful fat in the pot. If using a particularly lean sausage, add another teaspoon of oil if the pot looks dry.
- Cook the aromatics. Add the onion to the pot and cook for 5 minutes, stirring and scraping up browned bits, until softened. Stir in the garlic, tomato paste, marjoram, and caraway, if using. Cook for 1 minute, just until fragrant; do not let the garlic burn.
- Simmer the potatoes and carrots. Add the potatoes, carrots, broth, bay leaf, salt, and pepper. Bring to a boil, then lower the heat so the liquid simmers gently. Cover the pot and cook for 15 minutes. Check that the vegetables are submerged; add a little water or broth if necessary.
- Add the cabbage and sausage. Stir in the cabbage and return the sausage to the pot. Cover and simmer for 15 minutes, stirring once or twice, until the cabbage has softened and the potatoes are nearly tender.
- Finish with beans and check doneness. Fold in the beans and simmer uncovered for 5 minutes, until hot throughout and the potatoes are tender when pierced with a knife. Because the sausage is fully cooked, it needs reheating rather than cooking to a raw-meat temperature; if using raw sausage instead, cook ground sausage to the USDA FSIS safe minimum internal temperature of 160°F (71°C), or poultry sausage to 165°F (74°C), checked with a food thermometer.
- Season and serve. Remove the bay leaf. Stir in the vinegar and parsley, then taste and adjust the salt, pepper, or vinegar. For a thicker stew, mash a few potato pieces against the side of the pot and stir them back in. Serve hot.
Tips
- Choose potatoes that hold their shape. Waxy or all-purpose potatoes make a stew with distinct pieces. Russets work too, but break down more readily and create a thicker, less chunky broth.
- Keep the simmer gentle. A hard boil can break up the potatoes and cabbage before the carrots are tender. If the pot seems too thick, loosen it with a splash of broth or water rather than turning up the heat.
- Adjust salt near the end. Smoked sausage and broth can both be salty. Starting with low-sodium broth and tasting after the beans have warmed makes it easier to season accurately.
- Use caraway to taste. It gives the stew a distinctly earthy, traditional flavor, but it is optional. Leave it out if you prefer a milder, more familiar vegetable-and-sausage stew.
Serving Suggestions
Serve Eintopf in deep bowls with rye bread, crusty sourdough, or rolls for soaking up the broth. A spoonful of mustard on the side complements smoked sausage, while chopped parsley and a little extra cider vinegar brighten each serving. Since the stew already contains vegetables, potatoes, beans, and sausage, it works as a complete meal; a simple green salad is an easy optional accompaniment.
Variations
For a vegetarian Eintopf, omit the sausage, use vegetable broth, and add 1 teaspoon smoked paprika for a gentle smoky note. For more protein, increase the white beans to two cans or stir in cooked lentils. You can replace the cabbage with 10 ounces (280 g) of sliced leeks or chopped kale; add kale near the end so it stays green and tender. Celery, parsnips, or turnips can replace some of the carrots or potatoes, but cut them to similar sizes and check tenderness as they cook. For a more traditional German-style flavor, use marjoram and caraway; either can be reduced or omitted for a milder result.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in shallow, covered containers. They keep for 3–4 days in the refrigerator. Reheat only the portion you plan to eat on the stovetop over medium heat, stirring occasionally, until it reaches 165°F (74°C); check with a food thermometer. Add a splash of broth or water if the potatoes have absorbed much of the liquid. You can also microwave a serving in a covered, microwave-safe bowl, stirring halfway through and checking that it reaches 165°F (74°C). Freeze cooled portions for up to 3 months for best quality, then thaw overnight in the refrigerator and reheat to 165°F (74°C). Potatoes may soften after freezing, but the stew remains suitable to eat when handled safely.
Frequently Asked Questions
What does Eintopf mean in English?
Eintopf literally means “one pot.” In English, it usually describes a substantial German-style one-pot stew rather than one fixed recipe. It can include vegetables, potatoes, beans, meat, or combinations of those ingredients.
Is Eintopf a soup or a stew?
It sits between the two. Eintopf is generally thick and filling, with generous pieces of vegetables and sometimes meat, but it has enough broth to be eaten with a spoon. Add broth for a soupier bowl or mash some potatoes to thicken it.
Can I make this Eintopf without sausage?
Yes. Leave it out and use vegetable broth for a vegetarian version. Add extra white beans or cooked lentils for a heartier stew; smoked paprika can supply some of the smoky flavor without making it taste exactly like sausage.
Can I make it ahead?
Yes. The flavors meld as it rests, and the stew reheats well. Cool and refrigerate it within 2 hours, then reheat portions to 165°F (74°C). If it thickens in the refrigerator, stir in broth or water as it warms.
What can I use instead of cabbage?
Use sliced leeks, kale, or additional carrots and potatoes. Add sturdy vegetables with the potatoes and carrots; stir kale in during the last 5–10 minutes so it cooks without becoming overly soft.
Why are my potatoes still firm?
Potato size, variety, and age affect cooking time. Cut pieces evenly and simmer until a knife slides easily into the largest one. If the broth is only barely simmering, raise the heat slightly; avoid a vigorous boil that can break up the other vegetables.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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