Now, before all y’all get your
knickers lederhosen in a knot, we know the word is eintopf with an ‘f’ not an ‘e’. Apparently the person who entered this recipe in whatever crappy old cookbook Mr. Big Food found it in did not know this– he or she might even have though she was correcting a mistake!
I just happen to have several
crappy old German-English dictionaries and so we looked it up just to be sure. Sure enough, it’s eintopf with an ‘f’ and it is a wonderful dish!
“Sausage Cabbage Dish”
WURST KOHL EINTOPE
1 medium head of cabbage, cut into 8 sections
2 16 oz cans white potatoes, drained
1 C water or stock, maybe more
1 lb pre-cooked sausage (ring, wieners, knockwurst, whatever)
3 slices bacon, cut into pieces
3 Tbsp onion (white or yellow), chopped fine
Salt, pepper to taste
In a large pot, cook bacon and onion until just brown. Add water or stock. Arrange cabbage sections in bottom of pot. Top with potatoes. Season with salt and pepper. Place sausages on top (don’t pierce the sausages). Cover tightly and simmer slowly over low heat about 40 minutes or until sausages are cooked through. Add additional water or stock as necessary to keep cabbage from burning.