Colorful cabbage pan

Ingredients for 4 servings:

• 4 Cabanossi
• 500 g savoy cabbage
• 2 bell peppers, red
• 2 onions
• 1 garlic clove(s)
• some olive oil
• e.g. salt and pepper
• possibly chili, finely chopped
• n. B. Thyme
• e.g. oregano
• 200 ml vegetable stock
• 1 can of corn (300 g)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

spicy savoy cabbage stew with Cabanossi

Slice the Cabanossi diagonally. Wash and cut the savoy cabbage into bite-sized pieces. Clean the bell peppers and cut them into strips, peel the onions and cut them into rings. Peel and finely chop the garlic. Fry the sausage slices in a little olive oil, remove them, and set aside. Brown the onion rings in the frying fat, add the garlic and savoy cabbage, and fry briefly. Season with salt and pepper and, if desired, finely chopped chili. Add the herbs and pour in the stock. Simmer for about 5 minutes, then add the bell pepper strips and sweetcorn and cook for another 5 minutes. The cooking time can of course be adjusted to individual taste. Add the sausage slices and return to the heat. Serve with boiled potatoes or hearty farmhouse bread.