Eintopf can also be made with beef or lamb. If you choose beef, use round or rump. If you choose lamb, use shank or shoulder. Beef or lamb will need to be cooked 45 minutes before adding the vegetables.
1 tbsp. butter, margarine, or vegetable oil
1 medium onion, peeled and chopped
3 tbsp. finely chopped celery tops
1 lb. boneless light or dark chicken meat, cut into bite-sized pieces*
2 1/4 c. water
2 medium potatoes
4 medium carrots
1/4 head cabbage
2 1/2 c. cut green beans, fresh or frozen
1 medium tomato
1 tsp. salt
1/2 tsp. pepper
2 tbsp. fresh chopped parsley
1. In a large kettle, melt butter over medium-high heat. Add onion and celery tops and stir-fry until onion is transparent.
2. Add meat and brown lightly, 10 to 15 minutes. Add 1/4 c. water.
3. Cover pan, reduce heat to medium- low and cook until meat is tender, about 15 minutes.
4. Meanwhile, peel potatoes and carrots. Keeping vegetables separate, cut potatoes, carrots, cabbage, and tomato into bite-sized pieces.
5. Atop the meat, make a layer of potatoes, then carrots, then cabbage, then green beans, then tomato. Add 2 c. water, salt, and pepper. Cover and simmer over low heat for about 25 to 30 minutes, or until vegetables are tender.
6. Sprinkle with parsley and serve.
Preparation time: 20 to 30 minutes
Cooking time: 35 to 45 minutes
Serves 4 to 6
*For an all-vegetable one-pot, omit the meat and add 3/4 head cauliflower, broken into florets; 1 leek, well washed and sliced; and 1 c. fresh or frozen green peas.