John Myers
Pointed Cabbage Pan with Sausage
The perfect pointed cabbage pan with sausage recipe with a picture and simple step-by-step instructions.
- 2 Pcs Grilled sausages
- 1 Pcs Medium-Sized onion, quarter and cut into strips
- 400 g Pointed cabbage, cleaned and weighed
- Oil for frying, salt, pepper
- 150 ml Meat or vegetable broth
- 150 g Sour cream
- 0,5 tsp Ground caraway
- 2 tsp Mustard
- 1 go. tsp Flour
- 1 tbsp Chopped parsley
- Quarter the pointed cabbage and cut out the stalk. Cut into strips approx. 1 cm wide.
- Cut the bratwurst into slices, possibly peel off the skin if that bothers you.
- Quarter the onion and cut into narrow strips.
- Heat 1 tablespoons of oil in a wide pan and brown the sausage in it. Take out of the pan and set aside.
- Put another tablespoon of oil in the pan, let the onions become translucent, then add the pointed cabbage and fry for about 5 minutes, turning several times. Salt.
- In the meantime, mix the broth with the sour cream, caraway seeds, flour and mustard. Put the sausage back in the pan and pour in the broth / sour cream mixture.
- Approx. Simmer for 5 minutes with the lid open. The pointed cabbage now has a nice bite. If you prefer it softer, let it cook a few minutes longer. Finally, season again heartily with salt and pepper. Sprinkle with the parsley.
- We had fried small jacket potatoes in a little butter. We liked it very much.
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