Cabbage goulash with venison sausage

Ingredients for 4 servings:

• 1 kg white cabbage
• 500 g goulash, mixed
• 1 pair of sausages (venison or smoked sausage)
• 1 tbsp goose fat
• 3 m.-sized onion(s)
• 250 ml white wine
• ½ liter beef broth
• 2 tsp, heaped cumin
• 1 tbsp, heaped mustard
• 1 tbsp fish sauce
• 1 tbsp maple syrup
• 1 tbsp Maggi
• n. B. vinegar
• 1 cup sour cream, 200 g

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Cut the cabbage and onions into bite-sized pieces. Slice the sausage not too thinly. Heat the goose fat in a deep pot. Sear the goulash until crisp, then remove it. Fry the onions in the pan juices until translucent. Add the venison sausage and then deglaze with white wine. Let it reduce slightly. Add the beef broth, mustard, fish sauce, maple syrup, and cumin to the beef broth. Add the meat and cabbage to the pot and cover with the broth. Simmer for about 2 hours. Finally, stir in the sour cream. Season to taste with Maggi and vinegar.