Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 8 medium potato (s)
- Salt water
- salt and pepper
- 50 g ham, diced
- 2 onions)
- 2 cloves garlic
- 2 leeks
- 800 ml vegetable stock, instant (7 teaspoons) or self-cooked
- 2 carrot (s)
- 300 g white cabbae
- 1 zucchini
- 30 g parsley root (s)
- 2 sprigs thyme
- 4 sausages (Wiener), reduced fat
- 100 g beans, white beans or kidney beans
- 1 dash Worcester sauce
Print Recipe
Pin Recipe Instructions
- Dice the potatoes and cook in salted water for about 10 minutes. Fry the ham in a large saucepan, dice the onions, mash the garlic, add both and fry with them. Cut the leek into rings, add, sweat briefly and deglaze with broth.
- Finely dice the carrots, white cabbage, courgette and parsley root and add together with the thyme. Let the stew simmer for about 20 minutes. Add the potato cubes and continue cooking.
- Cut the sausages into slices and fold in with the beans. Season the stew with salt, pepper and Worcester sauce, remove the thyme sprigs and serve.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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