{"id":1640,"date":"2011-05-13T03:48:14","date_gmt":"2011-05-13T03:48:14","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1640"},"modified":"2011-05-13T03:48:14","modified_gmt":"2011-05-13T03:48:14","slug":"grunkohleintopf-mit-mettwurst","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/13\/grunkohleintopf-mit-mettwurst\/","title":{"rendered":"Gr\u00fcnkohleintopf mit Mettwurst"},"content":{"rendered":"

Zutaten:<\/b>
\n800 g Gr\u00fcnkohl
\n2 Zwiebeln
\n1 Bund Suppengem\u00fcse
\n1 Staudensellerie-Stange
\n1kg Kartoffeln, festkochend
\n50 g R\u00e4ucherspeck, durchwachsen
\n2 EL G\u00e4nse- oder Butterschmalz
\n1\/2l Rinderbr\u00fche, kr\u00e4ftig
\n1 EL Zucker
\nPfeffer (frisch gemahlen)
\n4 Mettenden – (weiche Mettw\u00fcrste)
\n2 EL Creme fraiche
\n1 EL Senf, mittelscharf<\/p>\n

\nZubereitung:<\/b>
Von den Kohlbl\u00e4ttern die dicken Rippen entfernen. Bl\u00e4tter waschen und 5 Minuten in kochend hei\u00dfes Wasser tauchen, kalt abschrecken, abtropfen. Die Zwiebeln abziehen, vierteln. Das Suppengem\u00fcse mit dem Staudensellerie waschen, putzen, klein schneiden. Kartoffeln sch\u00e4len und grob w\u00fcrfeln. Speck in kleine W\u00fcrfel teilen. Fett in einem Suppentopf oder Br\u00e4ter erhitzen. Zwiebeln, Suppengem\u00fcse, Stangensellerie und Speck kr\u00e4ftig anbraten, Gr\u00fcnkohl dazugeben, gut umr\u00fchren. Dann die Br\u00fche zugie\u00dfen, mit Zucker und Pfeffer w\u00fcrzen. Mettenden einstechen, aufs Gem\u00fcse legen und alles etwa 60 Minuten bei mittlerer Hitze kochen. Kartoffeln zuf\u00fcgen, 15 Minuten weiterkochen. Creme fraiche (evtl. die H\u00e4lfte mehr als angegeben) unterr\u00fchren und mit Senf abschmecken. Heiss servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: 800 g Gr\u00fcnkohl 2 Zwiebeln 1 Bund Suppengem\u00fcse 1 Staudensellerie-Stange 1kg Kartoffeln, festkochend 50 g R\u00e4ucherspeck, durchwachsen 2 EL G\u00e4nse- oder Butterschmalz 1\/2l Rinderbr\u00fche, kr\u00e4ftig 1 EL Zucker Pfeffer (frisch gemahlen) 4 Mettenden – (weiche Mettw\u00fcrste) 2 EL Creme fraiche 1 EL Senf, mittelscharf Zubereitung: Von den Kohlbl\u00e4ttern die dicken Rippen entfernen. Bl\u00e4tter waschen … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[18],"tags":[277,330],"class_list":["post-1640","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-grunkohl","tag-mettwurst","item-wrap"],"yoast_head":"\nGr\u00fcnkohleintopf 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