Cabbage with sauerkraut & German sausages
Serving size: Serves 8
Cuisine type: GermanCooking time: More than 1 hour
Course: Main
INGREDIENTS
1 tablespoon olive oil
1 brown onion, sliced thinly
½ teaspoon caraway seeds, toasted
10 juniper berries, crushed
1/3 - ½ large white cabbage, shredded finely
1 tablespoon sugar
2 teaspoons salt
1 cup white wine, such as reisling or gerwurtztraminer
½ cup (100g) prepared sauerkraut
¼ cup coarsely chopped flat-leaf parsley
salt and black pepper to taste
knackwurst sausages
speck
mild German mustard, to serve
METHOD
Heat oil in a large heavy based saucepan with a lid. Add onions, caraway and juniper. Cook until onion has softened.
Add cabbage and cook, covered, on low heat until cabbage has wilted; approximately 10 minutes. Add sugar, salt, wine and sauerkraut and cook a further hour, stirring occasionally, or until wine has been absorbed and flavours have combined. Add parsley and salt and pepper; stir well to combine.
Meanwhile, bring a large pot of water to a boil. Poach sausages and speck until just heated through; slice thickly. Serve cabbage with sausages and mustard.
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