Pointed charcoal stew

Name: Pointed charcoal stew
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 TABLESPOONS Oil; 4 boiled coarse bratwursts; 7-10 Tbsp (about 400 g); 1-2 (approx. 750 g) Heads pointed cabbage; 2 medium-sized onions; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 l clear broth (instant); 2 large carrots; 125 g Fresh cream; 7-10 Tbsp coarse pepper; 7-10 Tbsp Parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 TABLESPOONS Oil
4 boiled coarse bratwursts
7-10 Tbsp (about 400 g)
1-2 (approx. 750 g) Heads pointed cabbage
2 medium-sized onions
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 l clear broth (instant)
2 large carrots
125 g Fresh cream
7-10 Tbsp coarse pepper
7-10 Tbsp Parsley

Directions

1
Heat the oil in a pot. Press the sausage meat as small dumplings from the casing directly into the hot fat. Fry until golden brown while turning and take out again. Remove any outer leaves from the pointed cabbage.
2
Quarter the cabbage and cut out the stalk in a wedge shape. Wash the pointed cabbage and cut into coarse strips. Peel and chop the onions and fry them in frying fat. Add the cabbage and also fry. Season with salt and pepper.
3
Add the stock, bring to the boil, cover and cook for about 10 minutes. In the meantime, clean, wash and coarsely grate the carrots. Add carrots and dumplings to the stew and heat up as well. Season to taste again.
4
Put crème fraîche on the pointed charcoal stew. Sprinkle with coarse pepper as desired and garnish with parsley. Serve with boiled potatoes or farmhouse bread.