White cabbage salad with meat sausage

Name: White cabbage salad with meat sausage
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g White cabbage; 250 g Carrots; 4 TABLESPOONS Fruit Vinegar; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Curry; 1 can(s) (425 ml) Apricots; 2 (150 g each) Mug of whole milk yoghurt; 1/2 bunch flat leaf parsley; 250 g Pork sausage

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g White cabbage
250 g Carrots
4 TABLESPOONS Fruit Vinegar
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Curry
1 can(s) (425 ml) Apricots
2 (150 g each) Mug of whole milk yoghurt
1/2 bunch flat leaf parsley
250 g Pork sausage

Directions

1
Clean and wash the white cabbage, cut into slices and remove the stalk. Clean and wash the carrots. Slice white cabbage and carrots into thin strips. Mix with fruit vinegar and 1 tablespoon of oil. Season with salt, pepper and curry. Drain the apricots, collecting the juice. Chop the apricots.
2
Mix yoghurt and 4 tablespoons of apricot juice. Mix with apricots into the salad. Wash parsley, dab dry and chop except for a little bit for garnishing. Fold into the salad. Cut the sausage into slices. Fry in the remaining oil and arrange on the salad. Garnish with parsley