Pointed cabbage stew with Vienna sausages

Name: Pointed cabbage stew with Vienna sausages
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 350 g Carrots; 400 g Potatoes; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 l Vegetable broth (instant); 1 (approx. 750 g) cauliflower; 1 (approx. 1 kg) Head pointed cabbage; 150 g frozen peas; 4 Vienna sausage (approx. 90 g each); 7-10 Tbsp chopped parsley

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
350 g Carrots
400 g Potatoes
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 l Vegetable broth (instant)
1 (approx. 750 g) cauliflower
1 (approx. 1 kg) Head pointed cabbage
150 g frozen peas
4 Vienna sausage (approx. 90 g each)
7-10 Tbsp chopped parsley

Directions

1
Peel and finely chop the onion. Peel and wash carrots and potatoes. Cut carrots into slices and potatoes into small cubes. Heat oil in a pot and fry the onion in it.
2
Add carrots and potatoes and steam for 2-3 minutes. Season with salt and pepper. Deglaze with broth and bring to the boil. Clean and wash the cauliflower and divide into small florets. Add to the stock and cook for about 10 minutes at low heat.
3
Clean, wash and quarter the pointed cabbage and cut out the stalk. Cut the pointed cabbage into wide strips and add them together with the peas 5 minutes before the end of the cooking time. Cut the sausages into slices.
4
Add K0urz to the stew before the end of the cooking time and warm it up. Arrange in a terrine and serve sprinkled with parsley as desired.