pointed cabbage salad with white sausage

Ingredients for 1 servings:

• 2 white sausages
• 50 g pointed cabbage, tender leaves
• 70 g bell pepper(s)
• ½ onion(s)
• 50g mozzarella
• 3 tbsp water (white sausage water), hot
• 2 tbsp olive oil
• 2 tbsp vinegar, maybe more
• 1 pinch of salt
• some pepper
• 2 tbsp mustard, sweet
• possibly cress

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 47 minutes

with white sausage mustard dressing

Heat the white sausages in a pot with plenty of water for about 5-7 minutes. In the meantime, mix the dressing with the mustard, vinegar, oil, salt and pepper in a bowl. Dice the onion and add it to the salad. Wash the pointed cabbage and cut into fine strips. Mix it into the dressing. Wash the bell peppers, remove the seeds and cut into fine strips. Dice the mozzarella. Set both aside. Peel the white sausages while they are still hot and cut into thin slices. Mix immediately into the dressing. Stir in 3 tablespoons of the white sausage water. Let it stand for 2 minutes. Now mix in the sliced ​​bell peppers and the mozzarella. Let it stand for half an hour at room temperature. Season to taste and serve. Garnish with cress, if desired. The salad tastes great on its own, but also with pretzels.