Usuba
Swabian Eintopf with Cabbage and Mushrooms
A hearty German stew with potatoes, cabbage, and mushrooms. The dish is based on a flour sauce made with lard, which gives it a characteristic flavor and thickness. Sausages are added at the end of cooking. If desired, fresh mushrooms can be replaced with dried ones (after soaking), and meat broth can be replaced with water.
- Total
- 30 min
- Standard serving
- 589.5 g
Ingredients
Total 9
Instructions
- 1
Step 1
Separate the cabbage into individual leaves and cover with a small amount of water. Boil for 15 minutes.
Finely chop fresh mushrooms and potatoes. Add them to the boiling cabbage.
- 2
Step 2
Render the lard in a skillet. In the resulting fat, fry the flour until it turns brown.
Slowly add the meat broth, stirring, to create a sauce of medium thickness.
Season the sauce with salt and ground red pepper to taste. Pour it over the vegetables in the pot.
- 3
Step 3
Cook the soup in a covered dish until the vegetables are completely tender.
Before serving, fry the sausages and put them in the soup.
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