Fried white cabbage with Kabanossi
easy
30 mins
30 mins
Ingredients
- 1 Head White cabbage (about 1,2 kg)
- 250 g Kabanossi
- 30 g clarified butter
- 7-10 Tbsp Salt
- 7-10 Tbsp freshly ground pepper
- 1/2 TEASPOON Caraway seeds
- 3 small tomatoes
- 7-10 Tbsp 150 g
- 7-10 Tbsp Fresh cream
- 1-2 TEASPOONS Tomato paste
- 1 TEASPOON sauce thickener
- 1 TABLESPOON Soy sauce
Directions
- 1
Remove the outer cabbage leaves. Quarter the head, wash and cut out the stalk. Cut cabbage into strips, sausage into slices. Heat clarified butter in a large frying pan and fry the cabbage in it in portions, turning constantly. Take out and brown the Kabanossi slices in the frying fat.
- 2
Add the cabbage again, mix thoroughly and season with salt, pepper and caraway seeds. Braise at low heat while turning for about 5 minutes. Wash and clean the tomatoes and cut out the stalk. Add boiling water to the tomatoes and remove the skin. Cut the tomatoes into eighths. Deglaze the pan-fried vegetables with 1/8 litre water. Stir in crème fraîche and tomato paste. Fold in tomato slices and braise everything for about 2 minutes at low heat. Thicken the pan-fried vegetables with a little sauce thickener if desired.
- 3
Deglaze the pan-fried vegetables with 1/8 litre water. Stir in crème fraîche and tomato paste. Fold in tomato slices and braise everything for about 2 minutes at low heat. Thicken the pan-fried vegetables with a little sauce thickener if desired. Season to taste with salt, pepper and soy sauce. Mashed potatoes taste very good with it
- 4
Pan: Cousances
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