John Myers
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Ingredients
Brown cabbage with smoked Brägenwurst:
- 1 Glass Kale 660 g **)
- 1 Onion approx. 100 g
- 2 Garlic cloves
- 1 Large, red chilli pepper
- 2 tbsp Sunflower oil
- 2 Smoked sausages à 150 g
- 250 ml Beef broth (1 teaspoon instant)
- 1 tsp Medium hot mustard
- 1 tbsp Sweet soy sauce
- 0,5 tsp Ground cumin
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
Triplets:
- 500 g Potatoes (triplets) / 12 pieces
- 1 tsp Salt
Serve:
- Medium hot mustard
Instructions
Brown cabbage with smoked Brägenwurst:
- Peel and dice the onion. Peel and finely dice the garlic cloves. Clean / core the chilli pepper, wash, halve lengthways and cut into thin strips. Heat sunflower oil (2 tbsp) in a saucepan, fry the onion cubes with the garlic clove cubes in them. Add the cabbage with the liquid and pour over the beef broth (250 ml). Wash the sausages, pat dry with kitchen paper, cut in half and add to the cabbage. Stir in the chili pepper strips and season with medium-hot mustard (1 teaspoon), sweet soy sauce (1 teaspoon), ground cumin (½ teaspoon), coarse sea salt from the mill (3 big pinches) and colorful pepper from the mill (3 big pinches). Let everything simmer / boil for about 1 hour with the lid closed.
Triplets:
- Wash the triplets, cook in salted water (1 teaspoon of salt) for about 20 minutes, drain, let cool down a little and peel off.
Serve:
- Serve brown cabbage with smoked Brägenwurst and jacket potatoes (triplets). Serve with medium-hot mustard.
- *) Depending on the region, brown cabbage is usually also called kale. **) If you have a lot of time and the opportunity to buy, you should use fresh kale!
