Summary

Ingredients

• 0.5 ½ head pointed cabbage
• 1 onion (s)
• 4 sausages, fine, brewed, approx. 100 g each
• 1 tablespoon rapeseed oil or sunflower oil
• 1 teaspoon caraway seeds
• 125 g sour cream
• 1 teaspoon mustard, medium hot or hot, depending on your taste
• 100 ml vegetable stock
• 0.25 ¼ bunch chives

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Instructions

1. Clean and wash the pointed cabbage and cut into strips. Peel and finely dice the onion. Peel the sausages and cut them into slices.
2. Heat the oil in a large pan and fry the sausage slices for about 5 minutes, turning them, then remove them. Braise the onion cubes in the frying fat. Then add the caraway seeds and cabbage and stir-fry for about 5 minutes. Mix the sour cream with the mustard and the vegetable stock and stir into the cabbage. Add the sausage slices and cook covered for about 5 minutes. Rinse the chives, shake dry, cut into fine rings and stir into the cabbage pan.
3. Mashed potatoes or fresh farmhouse bread go well with it.