Ischilein's braised cabbage with chicken sausage

Ingredients for 4 servings:

• 2 small pointed cabbages or white cabbage
• 6 sausages (poultry), coarse
• 2 onions, small
• ½ liter chicken broth or vegetable broth
• 4 tsp tomato paste
• Fat for frying (e.g. margarine)
• salt and pepper
• 2 shots of white wine
• possibly sauce thickener or cornstarch
• n. B. water

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

a delicious autumn/winter meal

Cut the cabbage into strips, wash, and drain thoroughly. Finely chop the onions. Brown the sausages all over in hot fat and remove from the roasting pan. Add more fat to the roasting pan and gradually add the drained cabbage, frying and turning, turning, turning! Don’t forget to add salt and pepper. After about 10-15 minutes, add the tomato paste and onions and continue frying. After another 5 minutes, deglaze with the white wine and add the stock. Cover the roasting pan and simmer gently (!) for about 30 minutes, stirring occasionally. About 10 minutes before the end of the cooking time, add the sausages to the cabbage. Season again with salt and pepper. If you like, you can thicken the cabbage slightly with a sauce thickener or cornstarch and water. I prefer it more runny. I serve it with potatoes.