Hearty coleslaw with two kinds of sausage

Name: Hearty coleslaw with two kinds of sausage
Cook time: 40 min
Total time: 40 min
Yield: 7
Ingredients: 1.2 kg White cabbage; 2-3 medium-sized onions; 200 ml White wine vinegar; 2 heaped Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 200 g Pork sausage; 150 g coarse Krakauer sausage; 50 g streaky smoked bacon; 1 TABLESPOON Oil; 7-10 Tbsp Caraway seeds; 1/2 bunch curly parsley

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 7

1.2 kg White cabbage
2-3 medium-sized onions
200 ml White wine vinegar
2 heaped Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp white pepper
200 g Pork sausage
150 g coarse Krakauer sausage
50 g streaky smoked bacon
1 TABLESPOON Oil
7-10 Tbsp Caraway seeds
1/2 bunch curly parsley

Directions

1
Clean, wash and quarter the cabbage. Cut out the stalk and cut the cabbage into fine strips. Place in a bowl and mash vigorously. Peel onions and cut into rings.
2
Bring vinegar, sugar and onions to the boil and pour over the cabbage. Season with salt and pepper. Remove the sausage from the skin. Cut both sausages into slices. Finely dice the bacon and leave it crispy in hot oil.
3
Add the kielbasa and fry briefly. Mix both types of sausage and bacon into the cabbage, cover and leave to stand for about 30 minutes. Season coleslaw with salt, pepper and caraway seeds. Wash, chop and sprinkle parsley over it.
4
Pretzels are delicious with it.