John Myers
Jaroma Cabbage – Paprika – Pot
The perfect jaroma cabbage – paprika – pot recipe with a picture and simple step-by-step instructions.
- 500 g Jaroma cabbage
- 2 Red peppers
- 2 Toes Fresh garlic
- 1 Shallot
- 2 Paprika sausages
- 1 tbsp Olive oil
- 500 ml Vegetable broth
- Hot paprika powder
- Pepper from the grinder
- Salt
- Half a head of cabbage was used … First cut out the stalk. Cut the head into strips.
- Remove the pointed peppers and cut into coarse strips
- Peel the shallot and garlic and cut into small pieces. Fry colorless in olive oil.
- Cut the sausages into slices and fry them with them.
- Add the paprika and cabbage, deglaze with the strong vegetable stock.
- Cook over medium heat for 20 minutes.
- Season to taste with rose paprika, pepper and a little salt.
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