Summary

Ingredients

• 800 g sausae, coarse, raw
• 3 onion (s), diced
• g 1,300 pointed cabbae
• salt and pepper
• 1 liter broth
• 300 g carrot (s)
• some oil

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Instructions

1. Press small dumplings out of the sausages and fry them all over in oil. Then take it out of the pot. Sweat the diced onions in the frying fat.
2. Clean the pointed cabbage, cut out the stalk, cut into strips and add to the onions and sauté briefly. Season with salt and pepper, pour in the broth. Peel the carrots, roughly grate and add.
3. Cook everything for about 20 minutes. Then add the dumplings to the stew and cook for another 10 minutes.