Rice pot with shrimps and Kabanossi

Name: Rice pot with shrimps and Kabanossi
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g raw peeled shrimps (fresh or frozen); 50 g Raisins; 250 g Kabanossi; 2 Onions; 1 (approx. 600 g) Pointed cabbage; 1 Organic Lemon; 6 Stem(s) Mint; 125 g Long grain rice; 1 knife tip Allspice; 2 knife tip Cinnamon; 1 jar (0.1 g) Saffron threads; 1 TABLESPOON Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Feta

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g raw peeled shrimps (fresh or frozen)
50 g Raisins
250 g Kabanossi
2 Onions
1 (approx. 600 g) Pointed cabbage
1 Organic Lemon
6 Stem(s) Mint
125 g Long grain rice
1 knife tip Allspice
2 knife tip Cinnamon
1 jar (0.1 g) Saffron threads
1 TABLESPOON Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Feta

Directions

1
Defrost the frozen shrimps. Wash and drain the raisins. Cut the sausage into slices. Peel onions and cut into strips. Clean, wash and halve the pointed cabbage. Remove stalk and cut cabbage into pieces.
2
Cream 250 g butter, sugar, vanilla and orange peel with the whisks of the mixer. Stir in the eggs one by one. Mix flour, baking powder, 1 pinch of salt and poppy seeds. Alternately stir into the dough with the buttermilk.
3
Put everything with rice, pimento, cinnamon, saffron and broth in a large pot with a lid. Approx. 1 1⁄2 l water pour on. Bring to the boil and simmer covered for about 20 minutes. Stir in between. Season rice pot with salt and pepper.
4
Coarsely crumble the feta and sprinkle over it.