{"id":1644,"date":"2011-05-13T03:52:11","date_gmt":"2011-05-13T03:52:11","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1644"},"modified":"2011-05-13T03:52:11","modified_gmt":"2011-05-13T03:52:11","slug":"wirsingeintopf","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/13\/wirsingeintopf\/","title":{"rendered":"Wirsingeintopf"},"content":{"rendered":"<p><b>Zutaten:<\/b><br \/>\n0,5 Liter Knochenbr\u00fche<br \/>\n600 g Wirsingkohl<br \/>\n500 g Kartoffeln<br \/>\n20 g Speck<br \/>\n20 g Zwiebeln<br \/>\n15 g Mehl (Type W 630)<br \/>\nKoriander<br \/>\nfrische Kr\u00e4uter<br \/>\nBohnenkraut<\/p>\n<p> <br \/>\n<b>Zubereitung:<\/b> <br \/>Den Kohl putzen, waschen und unter Zur\u00fccklassen eines Rohanteils in viereckige St\u00fccke schneiden. Zusammen mit den in W\u00fcrfel geschnittenen Kartoffeln in der Knochenbr\u00fche mit etwas Bohnenkraut garkochen. Aus gebratenen Speckw\u00fcrfeln, Zwiebeln und Mehl eine hellbraune Schwitze bereiten, damit den Wirsingeintopf binden, mit Gew\u00fcrzen abschmecken und feingehackte Kr\u00e4uter untermischen. <\/p>\n<p>Quelle: Kalenderblatt der DDR vom 5.6.1962<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten: 0,5 Liter Knochenbr\u00fche 600 g Wirsingkohl 500 g Kartoffeln 20 g Speck 20 g Zwiebeln 15 g Mehl (Type W 630) Koriander frische Kr\u00e4uter Bohnenkraut Zubereitung: Den Kohl putzen, waschen und unter Zur\u00fccklassen eines Rohanteils in viereckige St\u00fccke schneiden. Zusammen mit den in W\u00fcrfel geschnittenen Kartoffeln in der Knochenbr\u00fche mit etwas Bohnenkraut garkochen. Aus &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/13\/wirsingeintopf\/\">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":"","_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},"jetpack_post_was_ever_published":false},"categories":[18],"tags":[157],"class_list":["post-1644","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-wirsingkohl","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Wirsingeintopf<\/title>\n<meta name=\"description\" content=\"- Wirsingeintopf\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/13\/wirsingeintopf\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Wirsingeintopf\" \/>\n<meta property=\"og:description\" content=\"- Wirsingeintopf\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/13\/wirsingeintopf\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen&#039;s Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-05-13T03:52:11+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/13\\\/wirsingeintopf\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/13\\\/wirsingeintopf\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Wirsingeintopf\",\"datePublished\":\"2011-05-13T03:52:11+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/13\\\/wirsingeintopf\\\/\"},\"wordCount\":83,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Wirsingkohl\"],\"articleSection\":[\"Gem\u00fcse &amp; 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Vor allem wenn man ihn nicht selber angebaut hat. Auch war der Anbau von Spargel lange Zeit nicht gew\u00fcnscht, bis man ihn dann f\u00fcr Devisen in den Westen verkauft hat. Wen das n\u00e4her interessiert, dem kann ich einen\u2026","rel":"","context":"In &quot;Suppe&quot;","block_context":{"text":"Suppe","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/suppe\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/04\/00003-Still-life-with-spring-soup-asparagus-carrots-and-kohlrabi-150x150.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":1502,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/08\/kerbelsuppe\/","url_meta":{"origin":1644,"position":3},"title":"Kerbelsuppe","author":"Steffen","date":"8. Mai 2011","format":false,"excerpt":"Zutaten: 1 Liter Knochenbr\u00fche 25 g Sonja 20 g Zwiebeln 30 g Mehl (Type W 630) 4 EL Milch 10 g Kerbel Koriander (Muskat). Zubereitung: Den gewaschenen Kerbel von den Stielen befreien, zu einem Strau\u00df binden und in der Knochenbr\u00fche auskochen. Aus Sonja, feingehackten Zwiebeln und Mehl eine helle Schwitze\u2026","rel":"","context":"In &quot;Suppe&quot;","block_context":{"text":"Suppe","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/suppe\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1469,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/07\/blumenkohlsuppe\/","url_meta":{"origin":1644,"position":4},"title":"Blumenkohlsuppe","author":"Steffen","date":"7. Mai 2011","format":false,"excerpt":"Zutaten: 1\/2 Liter Knochenbr\u00fche 1 kleiner Blumenkohl 20 g Sonja 30 g Mehl (Type W 630) 4 EL Milch Koriander (Muskat) Zubereitung: Den geputzten Blumenkohl in kleine R\u00f6schen teilen und gar d\u00fcnsten. Aus Sonja und Mehl eine helle Schwitze bereiten, mit Milch glattr\u00fchren, mit Knochenbr\u00fche auff\u00fcllen, die Blumenkohlr\u00f6schen mit dem\u2026","rel":"","context":"In &quot;Suppe&quot;","block_context":{"text":"Suppe","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/suppe\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1476,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/07\/gebundene-karottensuppe\/","url_meta":{"origin":1644,"position":5},"title":"Gebundene Karottensuppe","author":"Steffen","date":"7. Mai 2011","format":false,"excerpt":"Zutaten: 1 Liter Knochenbr\u00fche 200 g M\u00f6hren 25 g Sonja 40 g Mehl (Type W 630) 1\/4 l Milch 25 g Zwiebeln Koriander (Muskat) Zubereitung: Aus Sonja und Mehl eine helle Schwitze bereiten, mit der Milch glattr\u00fchren und mit Knochenbr\u00fche zu einer s\u00e4migen Grundsuppe durchkochen. 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