Red cabbage with Mettwurst and potato dumplings

Ingredients for 4 servings:

• 1 small red cabbage
• 3 m.-sized onion(s)
• 4 Mettwurst
• 2 tbsp oil
• 1 tbsp vegetable stock powder
• 4 tbsp cranberry compote
• 2 bay leaves
• 5 allspice berries
• 500 Schupfnudeln from the refrigerated counter
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Family dinner

Remove the outer leaves of the red cabbage head. Quarter the red cabbage, remove the stalk, wash the quarters, and cut into strips. Peel and dice the onions. Slice the Mettwurst sausages. Heat 1 tablespoon of oil in a large pot or roasting pan and fry the sausage slices. Remove the sausage and set aside. Fry the red cabbage and onions in the frying fat. Add the stock powder and 400 ml water. Bring everything to a boil. Crush the allspice in a mortar and pestle and add it to the cabbage with the bay leaves. Stir everything well. Simmer the cabbage in a covered pot at low heat for 15 minutes. Add the cranberries and sausage. Simmer at low heat with the lid closed for another 30 minutes. Season the dish with salt and pepper. Heat 1 tablespoon of oil in a pan. Fry the potato dumplings for approx. 5-10 minutes (see package insert). Serve the red cabbage and potato dumplings with the potato dumplings. We like to eat it with sour cream, cranberry compote and apple sauce.