Spitzkohl-Blutwurst-Pan with fried potatoes and apples

Name: Spitzkohl-Blutwurst-Pan with fried potatoes and apples
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g Pointed cabbage; 2 red onions; 500 g small waxy potatoes; 1 Apples (e.g. Braeburn); 200 g Black pudding; 3 TABLESPOONS Olive oil; 3-4 Stem(s) Marjoram; 1 TEASPOON + 3 tablespoons grainy mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper from the mill; 200 g Schmand

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

300 g Pointed cabbage
2 red onions
500 g small waxy potatoes
1 Apples (e.g. Braeburn)
200 g Black pudding
3 TABLESPOONS Olive oil
3-4 Stem(s) Marjoram
1 TEASPOON + 3 tablespoons grainy mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper from the mill
200 g Schmand

Directions

1
Clean the pointed cabbage, cut out the stalk in a wedge shape. Wash the pointed cabbage, drain and cut into 2-3 cm long strips. Peel onions and cut into thin rings. Peel and wash potatoes and cut them into pieces.
2
Quarter the apple, remove the core, cut the quarters into slices. Peel thin skin from the blood sausage. Halve sausage lengthwise and cut into approx. 0.5 cm thick slices.
3
Heat the oil in a large frying pan. Fry the potatoes for about 10 minutes while turning. Add pointed cabbage and fry for about 2 minutes. Add onion rings, black pudding and apple slices and fry for another 3-4 minutes.
4
Wash the marjoram, shake dry, remove the leaves. At the end of the frying time, add 1 tsp. mustard and marjoram to the pan. Season to taste with salt and pepper. Stir the rest of the mustard with sour cream until smooth and add to the pan.