Pointed cabbage and potato stew

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
3 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 1 Pointed cabbage (approx. 1 kg)
  • 400 g baby potatoes
  • 350 g Carrots
  • 1 Onion
  • 40 g Butter or margarine
  • 1 l Vegetable broth
  • 2 TABLESPOONS Oil
  • 8 Nuremberg grilled sausages (approx. 30 g each)
  • 200 g Whipped cream
  • 30 g Flour
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1-2 TABLESPOONS medium hot mustard
  • 1/2 pot of marjoram

Directions

  1. 1

    Clean, wash and quarter the cabbage. Cut out the stalk. Cut cabbage into wide strips. Peel, wash and halve potatoes. Clean, peel and slice carrots. Peel and roughly chop the onion.

  2. 2

    Melt 10 g fat in a pot. Sauté onion for about 2 minutes. Add cabbage, potatoes and carrots and steam for about 5 minutes. Deglaze with broth and bring to the boil. Cook over low heat for about 20 minutes. Heat oil in a pan and fry the sausages in it at medium heat for 8-10 minutes until crispy all around. Add cream to the stew and stir. Knead remaining fat and flour and form into a ball. Add to the stew shortly before the end of the cooking time and let it melt. Boil up again while stirring. Season to taste with salt, pepper and mustard.

  3. 3

    Heat oil in a pan and fry the sausages in it at medium heat for 8-10 minutes until crispy all around. Add cream to the stew and stir. Knead remaining fat and flour and form into a ball. Add to the stew shortly before the end of the cooking time and let it melt. Boil up again while stirring. Season to taste with salt, pepper and mustard. Wash the marjoram, dab dry, pluck leaves from the stalks and sprinkle over the stew. Cut the sausages into pieces and serve on plates together with the stew.

Nutrition Facts

KCAL
620 kcal
CARBS
29 g
FATS
48 g
PROTEINS
17 g