Westfalian Mettwurst, Potato & Chinese Cabbage Eintopf

This is a dish my mother cooked frequently when I was young. Whenever we had mettwurst (or mettenden as they are called in my home region), we actually had them this way. The sausages came from the local butcher and were – and still are – just excellent, with a nice smokey taste and very flavorful. I actually bring back some every time I visit.

It’s a simple, hearty dish. I like to have it with plenty of mustard but it’s really up to individual taste how you serve it.


Ingredients (serves 2-3):

  • 2-3 tablespoons of vegetable oil
  • 300 grams of mealy potatoes, peeled and cut into chunks
  • 1/2 Chinese cabbage, roughly chopped
  • 500 ml of vegetable broth
  • freshly ground black pepper, salt
  • 2-3 Westfalian mettwürste (“mettenden”)
  • 2-3 tablespoons of mustard
  • For serving: chopped fresh parsley, mustard


  1. Heat up the vegetable oil in a large saucepot over medium heat.
  2. Tip in the potatoes. Fry for one to two minutes, reduce the heat to low, cover and let steam in its own juices for around ten minutes. Stir occasionally and scrape any brown bits of the bottom.
  3. Add the cabbage. Stir, cover and let steam (without addition of water) for another 5 minutes.
  4. Then add the broth. Season with plenty of black pepper and some salt. Bring to the boil and let simmer on low heat for 15 minutes or until the potatoes are soft).
  5. 5 minutes before the end of the cooking time, add the sausages and let them cook with the potatoes and cabbage for the remaining time.
  6. At the end of the cooking time, stir in the mustard (optional).
  7. Serve sprinkled with parsley and with more mustard to go with the sausages.

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