Name: Bavarian Sausage Hot Pot
Yield: Makes 6 servings
Ingredients: 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 (do not 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

Bayerischer Würsteltopf

Germans like to layer meats and vegetables in a pot and leave them to cook. Not all their hot pots are all-day affairs, however. This one, a hearty main dish, is ready to serve in half an hour. Most of its liquid cooks away, so this is actually a mélange of broth-poached vegetables and sausage.

Recipe notes

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