Red cabbage Alsatian style

Name: Red cabbage Alsatian style
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Head ( about 1 kg) Red cabbage; 1 TEASPOON Salt; 1 TABLESPOON Sugar; 6 TABLESPOONS Wine Vinegar; 2 Onions; 200 g Cooked sausage; 20 g clarified butter; 3/8 l Vegetable broth (instant); 4 TABLESPOONS thickened wild cranberries (glass); 4 discs smoked streaky bacon (approx. 75 g each); 1 TABLESPOON Butter; 1 package (500 g) Schupfnudeln (cooling shelf); 7-10 Tbsp Parsley

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Head ( about 1 kg) Red cabbage
1 TEASPOON Salt
1 TABLESPOON Sugar
6 TABLESPOONS Wine Vinegar
2 Onions
200 g Cooked sausage
20 g clarified butter
3/8 l Vegetable broth (instant)
4 TABLESPOONS thickened wild cranberries (glass)
4 discs smoked streaky bacon (approx. 75 g each)
1 TABLESPOON Butter
1 package (500 g) Schupfnudeln (cooling shelf)
7-10 Tbsp Parsley

Directions

1
Clean the cabbage, quarter it, cut out the stalk. Wash cabbage and cut into strips. Mix with salt, sugar and vinegar. Peel onions and cut into slices. Cut sausage into thick slices.
2
Heat clarified butter in a pot. Brown the sausage in it and take it out. Brown cabbage and onions in it. Add stock and bring to the boil. Simmer covered cabbage for about 15 minutes. Fold in cranberries and cooked sausage.
3
Put everything in a casserole dish. Place the bacon slices on top. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. Melt butter in a pan. Fry the potato noodles for about 5 minutes until golden brown all around.
4
Wash the parsley and cut into strips. Remove red cabbage from the oven and sprinkle with parsley. Arrange potato noodles and red cabbage.