Summary

Ingredients

• 200 g carrot (s)
• 1 head pointed cabbage
• 500 g Kasseler
• 2 tablespoons oil
• 200 g whipped cream
• 2 tablespoon mustard, coarse
• salt and pepper
• Herbs to taste

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Instructions

1. Clean the carrots and cabbage and cut into bite-sized pieces. Pat the smoked pork sausage dry and dice.
2. Heat the oil in a large pan and fry the carrots and smoked pork for about 3 minutes. Add the pointed cabbage, deglaze with cream and cover and simmer for about 5 - 6 minutes. Then add the mustard and simmer again briefly. Season with salt and pepper and serve sprinkled with herbs.