Bayerischer Würsteltopf

　　Germans like to layer meats and vegetables in a pot and leave them to cook. Not all their hot pots are all-day affairs, however. This one, a hearty main dish, is ready to serve in half an hour. Most of its liquid cooks away, so this is actually a mélange of broth-poached vegetables and sausage.

Ingredients

　　1 pound cabbage, cored and sliced 1/2-inch thick

　　2 medium-sized carrots, peeled and sliced 1/4-inch thick

　　6 ounces green beans, tipped and snapped into 1-inch lengths

　　1 pound Maine or Eastern potatoes, peeled and cut into 1/2-inch cubes

　　2 cups shelled fresh green peas or frozen green peas (do not thaw)

　　3 cups rich beef broth (preferably homemade)

　　1/2 teaspoon salt

　　1/8 teaspoon freshly ground black pepper

　　1/8 teaspoon freshly ground nutmeg

　　1 teaspoon caraway seeds

　　1 teaspoon dried leaf marjoram, crumbled

　　3/4 pound knockwurst or kielbasa, sliced 1/4-inch-thick

　　2 tablespoons coarsely chopped flat-leaf parsley

　　Place the cabbage, carrots, beans, potatoes, the fresh peas, if using, the broth, salt, pepper, and nutmeg in a large heavy kettle (pot). Set over moderate heat and bring to a boil. Adjust the heat so the broth bubbles gently, cover, and cook without stirring for 20 minutes. Add the caraway seeds, marjoram, knockwurst, and frozen peas, if using, and toss lightly to mix. Re-cover and simmer 10 minutes. Add the parsley, toss lightly, and serve in soup plates with crusty chunks of bread.

　　The New German Cookbook