Pointed cabbage sausage pan

Name: Pointed cabbage sausage pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 Head pointed cabbage (about 400 g); 1 Onion; 4 fine boiled bratwursts (à approx. 100 g); 1 TABLESPOON Oil; 1 TEASPOON Caraway seed; 125 g Schmand; 1 TEASPOON Mustard; 100 ml Beef broth; 1/4 collar Chives

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/2 Head pointed cabbage (about 400 g)
1 Onion
4 fine boiled bratwursts (à approx. 100 g)
1 TABLESPOON Oil
1 TEASPOON Caraway seed
125 g Schmand
1 TEASPOON Mustard
100 ml Beef broth
1/4 collar Chives

Directions

1
Clean, wash and cut the pointed cabbage into strips. Peel and finely chop the onion. Peel and slice the sausages. Heat oil in a pan, fry sausage for about 5 minutes, turning it.
2
Take out, fry onions in hot frying fat. Add caraway and cabbage and fry for about 5 minutes.
3
Mix sour cream, mustard and stock, add to cabbage, mix. Add the sausage and braise covered for about 5 minutes. In the meantime, wash the chives, shake them dry and cut them into rings, except for a little garnish.
4
Stir chive rings, except for a few to garnish, into the cabbage pan. Arrange the pan with a spot of sour cream if necessary, sprinkle with the remaining chives and garnish. Farmhouse bread tastes good with it.