John Myers
Maultaschen Pointed Cabbage Pan
The perfect maultaschen pointed cabbage pan recipe with a picture and simple step-by-step instructions.
- 400 g Maultaschen Swabian
- Salt
- 300 g Pointed cabbage fresh
- 2 Fresh shallots
- 3 tbsp Oil
- 2 tbsp Butter
- 1 tsp Ground caraway
- Pepper
- 3 tbsp Cream sour cream
- 100 ml Vegetable broth
- 0,5 bunch Parsley
- Let sausage pouches soak in boiling salted water according to the instructions on the packet, then drain well.
- Clean and quarter the pointed cabbage, remove the stalk. Cut the quarter into 2 cm wide strips, peel the shallots in half and cut into coarse strips.
- Cut the munchies into about 1-2 cm wide slices. Heat 2 tablespoons of oil and 1 butter in a pan. Fry the mashes on both sides until brown over medium heat, remove them. Add the kale, shallots, remaining oil and butter to the pan, Sauté over medium heat. Add the stock and sour cream, bring to the boil. Simmer for about 5 minutes. Season with caraway seeds, pepper and salt.
- Roughly chop the parsley. Put the munchkins back into the pan and heat briefly. Spread the Maultaschen and pointed cabbage pan on plates and serve sprinkled with parsley.
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