Creamy white cabbage salad with fried sausage

Name: Creamy white cabbage salad with fried sausage
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 small head white cabbage (approx. 1 kg); 7-10 Tbsp Salt; 1 large green pepper; 6 discs Bacon; 250 g Schmand; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 TEASPOON Caraway seeds; 1 TABLESPOON Oil; 12 (à 30 g) Baby Nuremberg sausages

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 small head white cabbage (approx. 1 kg)
7-10 Tbsp Salt
1 large green pepper
6 discs Bacon
250 g Schmand
2 TABLESPOONS Lemon juice
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 TEASPOON Caraway seeds
1 TABLESPOON Oil
12 (à 30 g) Baby Nuremberg sausages

Directions

1
Clean the cabbage, quarter it, cut out the stalk. Cut cabbage into fine strips and knead with 1 teaspoon of salt. Clean and wash the bell peppers and cut them into fine strips. Fry bacon in a pan until crispy, remove. Briefly fry the bell peppers in the frying fat and take them out. Mix sour cream and lemon juice. Season with salt, pepper and sugar.
2
Stir in caraway. Squeeze some of the cabbage. Mix well cabbage, paprika and sour cream sauce and let it stand for at least 30 minutes. Heat the oil in a pan. Fry the sausages until golden brown, turning them over. Break the bacon into pieces and add to the salad, except for a little garnish. Serve the sausages with the coleslaw