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Posts Tagged ‘brussels

Cooking for Singles – Savoy Hotpot

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by Sanshiru

This is an old recipe I learned from my granny, therefore I do not have any precise time line. The way everything is done indicates when it’s the right time to add the different ingredients.


  • 1 savoy cabbage (you only need half of it, the rest you could use for e.g. roulades)
  • 3-4 new small potatoes
  • 1 hand full of baby Brussels’s sprouts
  • 1 medium carrot
  • 1 small red onion
  • 1 thin leek
  • 1 bunch of coriander (again you only need half of it)
  • 3 Frankfurters or 4-6 small meat balls (if you use raw ones cook them separately first)


  • salt
  • pepper
  • 1-2 table spoons of cumin seeds


Wash all vegies thoroughly, then start with the cabbage: cut it in half and remove the stalk, then cut into bite-sized slices (remember you only need half the savoy!). Put it in the pot, add water so it’s covered, cover with a lid and put on high temperature.

Add salt and pepper, be careful with the salt though, since the sausage or meatballs will be salty already.

Then peel the potatoes cut into small bite-sized pieces, reduce heat to medium and add the potatoes to the pot.

Take the baby Brussels’s sprouts and check if they have any dark or dirty spots. If so cut them off or peef of the leave and then add them to the savoy and potatoes.

Add the cumin seeds. If you like you can use more or less than mentioned in the list depending on your likes.

Now peel the carrot, cut into slices (cut them in half if too thick). Take the onion, cut it into medium pieces and add both carrots and onion to the hotpot.

Boil on medium and check every now and then if the potatoes are done by piercing them with a fork. If they easily fall off the fork or fall apart they are done and it’s time to cut the leek into slices and add it.

Cut the Frankfurters into slices, or take the pre-boiled meatballs and add them as well.

Last but not least, take half of the bunch of coriander and chop medium to fine and add it to the pot.

Stir and check if more salt is needed and then serve.


If you let it rest over night, it tastes even better, like with all hotpots.

© 2010, Sanshiru. http://san.icopyright.com