Summary

Ingredients

• 300 g savoy cabbae
• 300 g sauerkraut
• 2 red pepper (s)
• 1 onion (s)
• 2 tablespoons oil
• 150 g Cabanossi
• 2 tablespoon tomato paste
• 750 ml vegetable stock
• 1 tablespoon, leveled paprika powder
• 1 pinch (s) nutmeg
• 1 pinch (s) caraway powder
• salt
• White pepper from the mill
• 1 bunch parsley
• sour cream

Print Recipe Pin Recipe

Instructions

1. Cut the savoy cabbage into fine strips, drain the sauerkraut and set aside. Cut the pepper and onion into cubes.
2. Heat the oil, add savoy cabbage, sauerkraut, paprika and onion and fry, stirring constantly. Cut the Cabanossi into slices, add to the vegetables and fry briefly. Stir in the tomato paste and pour in the broth, stir in the paprika and season with salt, pepper, caraway powder and nutmeg. Simmer the sauerkraut savory saucepan over a moderate heat for 25-30 minutes.
3. When the cooking time is over, season the sauerkraut and savory sauce to taste again, sprinkle with the finely chopped parsley and serve immediately. Possibly add sour cream.