John Myers
Lower Rhine Rosary with Creamed Cabbage
The perfect lower rhine rosary with creamed cabbage recipe with a picture and simple step-by-step instructions.
- 2 Pc. Franconian sausage in a ring of 180 gr.
- 250 g Fresh onions, cut into rings
- 380 g Jacket potatoes from the previous day
- 2 Pc. Kohlrabi fresh
- 150 ml Kohlrabi broth from blanching
- 200 ml Cream
- 2 tablespoon Whipped cream
- 2 tablespoon Green of the kohlrabi, finely chopped
- Salt
- Black pepper from the mill
- Freshly grated nutmeg
- Butaris
- 1 Sting Butter
- 1 Tablespoon (level) Flour
- Peel and dice the potatoes and fry them in the hot butter until golden. Refine with butter. Salt. Peel the kohlrabi and cut into sticks and blanch for about 5 minutes in salted boiling water. Drain (collect the broth) and quench.
- Braise the onions in Butaris, add the sausage and fry until golden over a medium heat. Season the onions with pepper.
- Melt 10 g butter in a saucepan. Stir in flour. Deglaze with kohlrabi stock and simmer while stirring. Add cream. Let simmer for another 10 minutes. Stir again and again. Season with salt, pepper and nutmeg. Add kohlrabi and heat. Fold in the whipped cream and kohlrabi green.
- Place the vegetables on deep plates, place the sausage on top, pile the fried onion rings on top, and serve the potato cubes separately.
Facebook Comments