Pitter & Jupp
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g savoy cabbae
- 500 g carrot (s)
- 500 g potato (s), floury
- 1 bunch soup greens
- 40 g butter
- 0.25 liter ¼ meat broth
- salt and pepper
- 1 pinch (s) nutmeg
- 4 sausages, (Mettwürste)
- 1 bunch parsley
Print Recipe
Pin Recipe Instructions
- Clean the savoy cabbage and cut into fine strips, dice the carrots. Peel and dice the potatoes. Wash and chop soup greens.
- Let the butter get hot in a saucepan. Sauté the savoy cabbage in it and fill with the broth. Place the carrots, potatoes and soup greens on the savoy cabbage. Cook the stew on low heat for about 45 minutes. Then roughly mash everything and season with salt, pepper and nutmeg.
- Cut the sausages into slices and mix in, let them steep and finally season again and serve sprinkled with parsley.
- A strong crust bread tastes good with it.
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