Summary

Ingredients

• 1 head pointed cabbage
• 300 g potato (s)
• 1 onion (s)
• 1 clove garlic
• 2 sausages (pee sausages)
• 1 tablespoon caraway seeds, freshly ground
• 1 tablespoon mustard seeds, freshly ground
• 1 tablespoon oil
• 0.75 liter ¾ broth
• Salt and pepper from the mill

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Instructions

1. Pointed cabbage has a much finer taste than white cabbage. That`s why I only take this one. Maybe I could be persuaded to use savoy cabbage, but pointed cabbage is better. Simply as advance information.
2. Quarter the pointed cabbage, cut out the stalk, cut into small pieces and set aside on a deep plate. Cut the potatoes into small cubes (approx. 10 mm edge length). Cut the onion and garlic into tiny cubes. Of course, very sharp knives are required if you don`t want tears to stand in your eyes. Remove the skin from the pee sausages and cut the contents into small pieces.
3. Let the oil get hot in a sufficiently large saucepan, sweat the onion and garlic cubes briefly, then add the potato cubes and the finely chopped pee and fry them briefly. Deglaze with hot broth and cook for 5 minutes. Then add the finely chopped pointed cabbage. Grind the caraway and mustard seeds on top and stir. Let everything simmer for another 10 minutes. Season to taste with pepper and salt.
4. If you don`t like caraway seeds, take twice the amount of mustard seeds.