Creamed Cabbage with Nuremberg Sausages and Caraway Baby Potatoes

5 from 3 votes
Prep Time 45 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people


Creamy kohlrabi:

  • 275 g 1 kohlrabi 350 g / cleaned
  • 1 tsp Salt
  • 100 ml Cooking cream
  • 3 big pinches Coarse sea salt from the mill
  • 3 big pinches Colorful pepper from the mill
  • 1 big pinch Freshly grated nutmeg
  • 2 tbsp Parsley frozen
  • 1 tbsp Cornstarch

Nuremberg grilled sausages:

  • 250 g 1 pack of Nuremberg sausages 12 pieces
  • 2 tbsp Peanut oil

Caraway baby potatoes:

  • 320 g 385 g baby potatoes 12 pieces / peeled
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 2 tsp Whole caraway seeds


  • 2 * ½ mini Roma vine tomatoes for garnish
  • Medium hot mustard


Creamy kohlrabi:

  • Peel the kohlrabi, cut into slices and then into sticks. Boil the kohlrabi sticks in salted water (1 teaspoon salt) for about 10 minutes, drain through a kitchen sieve and return to the hot pot. Add the cooking cream (100 ml), season with coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches) and freshly grated nutmeg (1 big pinch) and fold in the parsley (2 tbsp frozen). Finally, thicken with the corn starch (1 tbsp) dissolved in a little cold water.

Nuremberg grilled sausages:

  • Fry the Nuremberg grilled sausages in a pan with peanut oil (2 tbsp) on all sides until golden-brown and keep warm in the oven at 50 ° C until serving.

Caraway baby potatoes:

  • Peel and wash the potatoes and grind them in salted water (1 teaspoon of salt) with turmeric (1 teaspoon) and cook for about 20 minutes, drain through a kitchen sieve and drain well. Heat the pan from the sausage, add the baby potatoes, sprinkle with whole caraway seeds (2 teaspoons) and fry for a few minutes at a low temperature. Jerk the pan every now and then so that the potatoes are coated well with the caraway.


  • Serve the cream kohlrabi with Nuremberg sausages and caraway baby potatoes, each garnished with half a mini Roma vine tomato. Medium-spicy mustard is enough.
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Written by John Myers

Professional Chef with 25 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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