{"id":4247,"date":"2012-05-30T19:05:04","date_gmt":"2012-05-30T19:05:04","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4247"},"modified":"2012-05-30T19:05:04","modified_gmt":"2012-05-30T19:05:04","slug":"wirsingtopf-mit-bratwurst","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/05\/30\/wirsingtopf-mit-bratwurst\/","title":{"rendered":"Wirsingtopf mit Bratwurst"},"content":{"rendered":"

Zutaten<\/strong>
\n2 gro\u00dfe Zwiebeln
\n3 EL Oliven\u00f6l
\n100 Gramm Speck (in d\u00fcnnen Scheiben)
\n800 Gramm Kartoffeln
\n1 dicke M\u00f6hre
\n1 Lauchstange
\n1\/4 Stangensellerie
\n1-2 Sch\u00f6ne Wirsingk\u00f6pfe (2 kg)
\nSalz
\nPfeffer
\n1 Bund aus 3 Lorbeerbl\u00e4ttern, 3 Thymianzweiglein, 3 Petersilienst\u00e4ngeln (die Bl\u00e4tter abzupfen und f\u00fcr sp\u00e4ter aufbewahren)
\n1 St\u00fcck Zitronenschale
\n1 l Wasser oder Br\u00fche;
\nca. 8-10 Bratw\u00fcrste (grob oder fein, ganz nach pers\u00f6nlicher Vorliebe) <\/p>\n

Zubereitung<\/strong>
\nEinen ausreichend gro\u00dfen Topf daf\u00fcr nehmen. Zun\u00e4chst die Zwiebeln fein w\u00fcrfeln und im hei\u00dfen \u00d6l and\u00fcnsten, den in feine Streifen oder W\u00fcrfelchen geschnittenen Speck hinzuf\u00fcgen und, zur W\u00fcrze, die sehr fein gew\u00fcrfelte M\u00f6hre, den Sellerie und Lauch. Anschlie\u00dfend die eher grob gew\u00fcrfelten Kartoffeln.
\nDen Wirsing putzen, dicke Strunkteile herausschneiden, die sch\u00f6nen Bl\u00e4tter in St\u00fccke schneiden. F\u00fcr eine Minute in reichlich sprudelnd kochendes Salzwasser geben, dann eiskalt abschrecken – so blanchiert
\nbeh\u00e4lt der Wirsing seine sch\u00f6ne Farbe und Vitamine!
\nMit Wasser oder Br\u00fche auff\u00fcllen, den Kr\u00e4uterstrau\u00df und die Zitronenschale einlegen, alles salzen und pfeffern. Jetzt zugedeckt leise etwa eine halbe Stunde k\u00f6cheln. B\u00e4llchen werden in den Topf gelegt; Rechte WDR (TV-Bild)Dann erst kommen die Bratw\u00fcrste hinzu. Daf\u00fcr aus ihrem Darm l\u00f6sen und mit
\nangefeuchteten H\u00e4nden kleine B\u00e4llchen daraus formen. In den Topf legen, etwas r\u00fctteln, damit sie zwischen dem Gem\u00fcse versinken, und alles noch weitere zehn Minuten k\u00f6cheln.
\nDen Eintopf im Topf lassen oder in eine gro\u00dfe Terrine f\u00fcllen. Er wird im Suppenteller serviert – man kann ihn also sogar vom Scho\u00df essen. Als Beilage gen\u00fcgt ein kr\u00e4ftiges Bauernbrot. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 2 gro\u00dfe Zwiebeln 3 EL Oliven\u00f6l 100 Gramm Speck (in d\u00fcnnen Scheiben) 800 Gramm Kartoffeln 1 dicke M\u00f6hre 1 Lauchstange 1\/4 Stangensellerie 1-2 Sch\u00f6ne Wirsingk\u00f6pfe (2 kg) Salz Pfeffer 1 Bund aus 3 Lorbeerbl\u00e4ttern, 3 Thymianzweiglein, 3 Petersilienst\u00e4ngeln (die Bl\u00e4tter abzupfen und f\u00fcr sp\u00e4ter aufbewahren) 1 St\u00fcck Zitronenschale 1 l Wasser oder Br\u00fche; ca. … <\/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":[68],"tags":[584],"class_list":["post-4247","post","type-post","status-publish","format-standard","hentry","category-eintopf","tag-wirsing","item-wrap"],"yoast_head":"\nWirsingtopf mit 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Juni 2012","format":false,"excerpt":"Zutaten 1 kg Stielmus 30 Gramm Butter 30 Gramm Mehl 250 ml Milch 750 Gramm Kartoffeln; gekocht Salz Muskat Pfeffer Zubereitung Die Bl\u00e4tter abstreifen und die Stiele in 3 cm lange St\u00fccke schneiden. In Salzwasser aufkochen, 5 Minuten garen und abgie\u00dfen. Aus Butter und Mehl eine helle Schwitze bereiten, mit\u2026","rel":"","context":"In "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":6132,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/10\/18\/wirsing-mit-champignons-und-speck\/","url_meta":{"origin":4247,"position":5},"title":"Wirsing mit Champignons und Speck","author":"Steffen","date":"18. Oktober 2014","format":false,"excerpt":"Zutaten 1 kg Wirsing 200 g durchwachsener Speck 2 EL Butter oder Margarine 3 Zwiebeln 500 g Champignons Salz Pfeffer Italienische Kr\u00e4uter 200 ml hei\u00dfes Wasser Zubereitung Vom Wirsing die \u00e4u\u00dferen Bl\u00e4tter entfernen und den Strunk herausschneiden. Den Wirsing achteln, in etwa 2 cm breite Streifen schneiden, waschen und gut\u2026","rel":"","context":"In "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4247","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=4247"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4247\/revisions"}],"predecessor-version":[{"id":4248,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4247\/revisions\/4248"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=4247"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=4247"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=4247"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}