Pointed cabbage stew with sausages

Name: Pointed cabbage stew with sausages
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 medium onion; 200 g Carrots; 500 g Potatoes; 1 TABLESPOON butter/margarine; 2 TABLESPOONS Vegetable broth (instant); 1 (approx. 750 g) small cauliflower; 1 (600 g) Pointed cabbage; 150 g frozen peas; 4 (à 100 g) Vienna sausage; 7-10 Tbsp salt, white pepper; 7-10 Tbsp some splashes; 7-10 Tbsp Worcester sauce; 1/2 bunch Parsley

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 medium onion
200 g Carrots
500 g Potatoes
1 TABLESPOON butter/margarine
2 TABLESPOONS Vegetable broth (instant)
1 (approx. 750 g) small cauliflower
1 (600 g) Pointed cabbage
150 g frozen peas
4 (à 100 g) Vienna sausage
7-10 Tbsp salt, white pepper
7-10 Tbsp some splashes
7-10 Tbsp Worcester sauce
1/2 bunch Parsley

Directions

1
Peel and finely chop the onion. Peel, wash and slice the carrots. Peel, wash and roughly dice the potatoes
2
Heat the fat in a large pot. Sauté the onion in it until transparent. Add carrots and potatoes and fry briefly. Deglaze with 1 1/4 l water, bring to the boil and dissolve the stock in it. Cover and cook for about 20 minutes.
3
In the meantime, clean and wash the cauliflower and cut it into florets. Clean, wash and quarter the pointed cauliflower and cut out the stalk. Cut the cabbage into strips. Cook the whole cabbage in the stew after 10 minutes. Add the peas about 5 minutes before the end of the cooking time and cook them
4
Cut the sausages into slices and heat them up in the stew. Season the stew with salt, pepper and possibly a few dashes of Worcester sauce. Wash and chop the parsley and sprinkle over it