Birgy`s Pointed Cabbage Stew with Fresh, Coarse Sausage
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 head pointed cabbage, fresher
- 300 g potato (s)
- 4 sausages, fresh, coarse
- 750 ml vegetable stock
- 125 g bacon or bacon cubes
- 1 medium onion (s), white household onion
- Margarine or clarified butter for frying
- salt and pepper
- Marjoram, ground
- Allspice, ground
- Rosemary, ground
Print Recipe
Pin Recipe Instructions
- Peel, dice and wash the potatoes and pre-cook them in plenty of lightly salted water.
- Quarter the pointed cabbage, remove the stalk, cut into fine strips, wash and drain well. Peel, wash and roughly dice the onion.
- Heat the fat in a large saucepan, sauté the onion cubes and bacon briefly, add the cabbage and sauté with it. Fill up with vegetable stock, add raw sausage and cook over medium heat for about 15-20 minutes.
- Drain the potatoes, add to the cabbage, season with salt, pepper and spices to taste and serve hot.
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