John Myers
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Kohlrabi Cabbage and Fine Sausages
The perfect kohlrabi cabbage and fine sausages recipe with a picture and simple step-by-step instructions.
For the herb
- 1 huge Kohlrabi fresh
- 1 whole Chopped onion
- 2 piece Fat black bacon
- 1 small Carrot
- 6 small Juniper berries
- 1 half a tablespoon Caraway seeds
- 1 Teaspoon. Salt
- 2 small Raw potato
- 1 great Bay leaf
- 1 Eßl. Vegetable paste
- 1 Eßl. Goose fat
Preparation for the herb
- The kohlrabi is freed from the roots, peeled and roughly planed. Dice the onion very small, as well as the carrot,. Put a small teaspoon of the goose lard in a saucepan, let the onion melt, add the carrot and the grated kohlrabi. I put the spices in a colander so you don’t bite on caraway seeds and juniper berries. I also add the bay leaf. Put it in the middle of the herb and put the lid on.
- Now I pour some water on the kohlrabi – it has enough liquid itself and let it simmer for 20 minutes. During this time I fry the sausages, nice and light brown. I let the chopped onion and the bacon sear in a small pan.
- The herb should now be ready. I grate the potatoes very finely and stir them into the cabbage. The starch binds the herb, so it becomes very creamy. Then add the bacon and onion mixture. The vegetable paste can now also be poured into the herb. Season to taste with a little salt, a little pr. Sugar . Now serving is done.
- Note 4: When I think about the kohlrabi, a small carrot cost 0.29 cents, maybe 0.10 cents. So if you added it all up, it’s a very cheap but tasty meal. Except for the sausages, but I’ll buy them when they’re on sale. Ulla wishes good luck
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