Pointed cabbage and sausage stew in mustard, sour cream and caraway sauce

Ingredients for 2 servings:

• 500 g pointed cabbage
• 1 vegetable onion(s)
• 3 grilled sausages
• 20 g rapeseed oil
• 20 g mustard, medium hot
• 150 g sour cream
• 100 ml meat broth
• n. B. Caraway
• Salt
• Black pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

a recipe for the multicooker

Clean the pointed cabbage and cut it crosswise into strips. Peel and dice the onion, and slice the sausage. I skinned the sausage first. Heat the oil, fry the sausage slices until crispy, remove from the food processor, and set aside. Fry the onions in the oil until translucent, add the cabbage, and cook for five minutes, stirring occasionally. Mix the mustard and sour cream with the meat broth. Add the sausage, broth mixture, and caraway seeds, if desired, to the cabbage, and bring to a boil. Simmer over low heat for 6-8 minutes. The cabbage should be firm to the bite. Season generously with salt and pepper, arrange on a plate, garnish, and serve. Mashed potatoes go very well with it, but that’s a matter of taste, of course.