Bavarian Hot Pot for Suppa Club - YUM!

Bavarian Hot Pot, originally uploaded by ktes750.

This picture does not do this dish justice. I made this for a large crew of people (10) this weekend and it was a big hit with everyone except my picky eater. Instead of Kielbasa, I used polish sausage that I picked up at Detroit's Eastern Market. It had a bit of spice to it already. I made few other changes to the recipe other than adding more of everything to feed a larger group. I omitted the peas as it seemed to have plenty of veggies already and I didn't have them on hand. I also discovered near the end that I don't have marjoram so I threw in a bit of italian spice mix instead.

Well, now that I read through this, I guess I didn't really follow directions either since I didn't peel my potatoes, cut my carrots small, cut my beans up or make homemade beef broth. However, it got rave reviews from kids and adults and I sent the recipe home with our company at their request. What little I had left was great the next day!

Bavarian Sausage Hot Pot
Serves 6

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 (donot 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.

Source: www.epicurious.com