John Myers
Kohlrabi Cabbage with Sausages
The perfect kohlrabi cabbage with sausages recipe with a picture and simple step-by-step instructions.
- 1 huge Kohlrabi fresh
- 2 Discs Fat black bacon
- 2 middle Chopped onion
- 1 middle Bay leaf
- 4 quality Juniper berries
- 1 small cut Carrot
- 1 few little ones Kohlrabi leaves
- 1 small raw Grated potato
- Salt from the mill
- Black pepper from the mill
- 2 Tablespoon Ressi vinegar (from m. Region)
- 1 Teaspoon. Lard (or goose smear)
- 4 Thuringian Coarse sausages / coarse pork sausages
For the kohlrabi
- Prepare a small, wide saucepan. Peel and roughly slice the kohlrabi straight into the pot. Roughly grate the carrot and add it to the kohlrabi. Add the spices and a chopped onion to the kohlrabi. Pour in the brewed vegetable stock (not too much) and bring to the boil. Vegetable paste no. 2 With slightly different ingredients
- Slowly fry the Thuringian sausages. Since they are very thick, I cover them with a lid so they cook well and turn nice and brown in the process. Dice the other onion and bacon and fry lightly in a small pan.
- The kohlrabi doesn’t take long, grate the raw potatoes finely and stir into the kohlrabi. This should be stirred well because the starch binds the herb. Finally, stir in the bacon and onion, add a little vinegar to taste. Finished. If the herb needs a little more seasoning, just season it. Good Appetite
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