John Myers
White Cabbage Pan with Fine Sausages
The perfect white cabbage pan with fine sausages recipe with a picture and simple step-by-step instructions.
- 0,5 head Fresh white cabbage
- 1 Onion
- 4 fine brewed Sausages
- 1 tbsp Oil
- 1 tsp Caraway seeds
- 125 g Sour cream
- 1 tsp Mustard
- 100 ml Beef broth
- 0,25 bunch Chives
- Clean and wash the white cabbage and cut into strips. Peel onion and chop finely. Peel the sausages and cut into slices.
- Heat the oil in a pan, turn the sausage in it for about 5 minutes. fry. Take out and sauté the onion cubes in the hot frying oil. Add caraway seeds and cabbage for about 5 minutes. roast meat.
- Mix the sour cream, mustard and beef broth, deglaze the cabbage with it and mix. Add the sausage and cover for about 5 minutes. stew.
- Wash the chives, shake dry and cut into fine rolls, except for something to garnish. Stir the chives rolls into the cabbage pan, except for a few for garnish. If necessary, serve the pan with a dollop of sour cream, sprinkle with the remaining chives and garnish. Farm bread tastes good with it.
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