krümeltigers savoy cabbage pan

Ingredients for 2 servings:

• ½ head of savoy cabbage (approx. 500 g)
• 200 g poultry sausage
• 1 tbsp extra virgin olive oil
• ½ tsp caraway seeds
• 1 large green apple (Granny Smith)
• 150 ml vegetable stock
• 60 g ajvar
• Salt and pepper, freshly ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

quick and easy

Remove any bad leaves from the savoy cabbage, halve the cabbage, remove the stalk, and cut half a cabbage into approximately 3 cm pieces. Reserve the other half for another dish. Remove the stem, blossom end, and core from the apple, and coarsely grate the flesh. Set aside. Cut the meat sausage into approximately 2 cm cubes. Heat the olive oil in a pan; do not overheat. Fry the meat sausage in it, allowing it to brown slightly. Deglaze with vegetable stock. Add the savoy cabbage and caraway seeds (if you don’t like them, simply omit them) and bring to a boil. Cook over medium heat until al dente, stirring occasionally. This takes about 40 minutes in total. After 30 minutes, add the apple and ajvar. Mix and finish cooking. Season with salt and pepper.