John Myers
Kasseler on Wine Cabbage
The perfect kasseler on wine cabbage recipe with a picture and simple step-by-step instructions.
- 100 g Soup vegetables
- 1 tbsp Sunflower oil
- 400 g Wine sauerkraut
- 100 ml Riesling
- 250 ml Vegetable broth
- 1 Bay leaf
- Salt and pepper
- 1 tsp Sugar
- 300 g Kassel roast salmon
- 200 ml Water
- Peel or clean the soup vegetables and dice finely. Heat the oil in a saucepan and braise the soup vegetables in it. Drain the sauerkraut, add and cook for about 3 minutes. with stew. Deglaze with wine and stock. Season with bay leaf, salt, pepper and sugar. Simmer over a mild heat for about 45 minutes, turning occasionally and adding more stock if necessary.
- Put the kasseler in a heat-resistant dish with water and cook in the oven for about 150 ° C for about 30 minutes, depending on its weight.
- Season the cabbage to taste and remove the bay leaves. Cut the kasseler into slices. Spread the cabbage on plates and serve with the Kasseler slices.
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