in Germany

Chinese cabbage pan with bratwurst and mustard sauce

updated

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Ingredients for 2 servings:

  • ¼ m.-large Chinese cabbage
  • 4 sausages
  • ½ cup cream
  • 2 tbsp mustard, medium hot
  • salt and pepper
  • oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cabbage, bratwurst, mustard and cream – wonderfully hearty for winter!

Cut the sausages into slices (about 2 cm thick) and fry in a little oil until browned, then set aside. Cut the Chinese cabbage into bite-sized pieces. Heat a little oil in a large pan and fry the cabbage until slightly translucent. Remove from the pan, otherwise it will become slightly mushy in the sauce. Deglaze the pan with the cream and bring to a boil, then stir in the mustard. Season to taste and add the sausages first, then the cabbage. Heat everything quickly and serve immediately! Tastes wonderful in winter and is really filling. Serve with rice or simply brown bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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