White charcoal stew with various sausages

Name: White charcoal stew with various sausages
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg White cabbage; 500 g Potatoes; 375 g red and green peppers; 1-2 Onions; 2-3 TABLESPOONS Oil; 1 l Vegetable broth (instant); 2 Bay leaves; 1/2 TEASPOON Caraway seeds; 7-10 Tbsp Rose peppers; 2 (approx. 200 g) Knacker cooked sausages; 2 (approx. 175 g) Krakow sausages; 4-5 Tbsp sauce thickener; 7-10 Tbsp Salt; 7-10 Tbsp Parsley

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg White cabbage
500 g Potatoes
375 g red and green peppers
1-2 Onions
2-3 TABLESPOONS Oil
1 l Vegetable broth (instant)
2 Bay leaves
1/2 TEASPOON Caraway seeds
7-10 Tbsp Rose peppers
2 (approx. 200 g) Knacker cooked sausages
2 (approx. 175 g) Krakow sausages
4-5 Tbsp sauce thickener
7-10 Tbsp Salt
7-10 Tbsp Parsley

Directions

1
Clean, wash and quarter the white cabbage and cut into wide strips. Clean and wash potatoes and peppers and cut into large cubes. Peel and finely dice onions. Heat oil in a pot.
2
Braise cabbage, paprika and onions in it strongly. Deglaze with broth. Add potatoes, bay leaf and caraway and some paprika powder. Bring to the boil, cover and cook for about 30 minutes. In the meantime, cut the sausages into slices and add them to the stew 10 minutes before the end of the cooking time.
3
Stir the sauce thickener into the stock, bring to the boil again briefly and season to taste with salt and paprika powder. Serve garnished with parsley.