German Slumgullion a Pot of Garden Bounty
Savor the rustic charm of "German Slumgullion: A Pot of Garden Bounty," a hearty one-pot recipe brimming with flavor and wholesome ingredients. This comforting stew combines the smoky richness of bratwurst or kielbasa with a medley of fresh garden vegetables, including carrots, zucchini, green beans, and cabbage, all simmered in a savory broth infused with paprika, caraway seeds, and a touch of garlic. Ready in just an hour, this versatile dish is perfect for utilizing seasonal produce and makes a satisfying meal for the whole family. Serve it hot with crusty bread for a nourishing dinner that celebrates the essence of traditional German-inspired home cooking.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked German sausage (e.g., bratwurst or kielbasa)
- 1 large yellow onion
- 4 medium garlic cloves
- 1 large red bell pepper
- 2 medium carrots
- 1 large Russet potato
- 1 cup green beans
- 1 medium zucchini
- 2 cups cabbage
- 14.5 ounces canned diced tomatoes
- 4 cups chicken broth
- 1 teaspoon paprika
- 0.5 teaspoons ground caraway seeds
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 whole bay leaf
- 2 tablespoons fresh parsley (chopped)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Slice the German sausage into round pieces and sauté in the pot until browned, about 5 minutes. Remove the sausage and set aside.
Chop the onion, garlic, and red bell pepper. Peel and dice the carrots and potato. Trim the green beans, dice the zucchini, and shred the cabbage.
In the same pot, add the chopped onion and garlic. Sauté until softened, about 3 minutes.
Add the red bell pepper, carrots, and potato. Cook for another 5 minutes, stirring occasionally.
Stir in the diced tomatoes, chicken broth, paprika, ground caraway seeds, salt, black pepper, and the bay leaf.
Return the sausage to the pot and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 15 minutes.
Uncover the pot and add the green beans, zucchini, and cabbage. Simmer for another 15 minutes or until all the vegetables are tender.
Taste and adjust the seasoning as needed. Remove the bay leaf before serving.
Garnish with fresh parsley and serve hot with a side of crusty bread or rolls.
Nutrition Facts
Calories |
2192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.5 g | 169% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 10061 mg | 437% | |
| Total Carbohydrate | 169.3 g | 62% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 62.8 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 632 mg | 49% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 6195 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
