White sausage on white cabbage
easy
75 mins
75 mins
Ingredients
- 1 kg White cabbage
- 30 g clarified butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3 Bay leaves
- 1 TEASPOON Juniper berries
- 4 uncooked veal sausages
- 7-10 Tbsp (à 175 g)
- 3 medium-sized onions
- 2 TABLESPOONS Oil
- 1/2 bunch Parsley
- 7-10 Tbsp Oil
Directions
- 1
Remove outer white cabbage leaves. Quarter the white cabbage and cut out the stalk. Then cut into fine strips. Sauté in hot clarified butter. Season with salt, pepper, bay leaves and juniper.
- 2
Deglaze with 1/2 litre water, cover and stew for about 1 hour. Meanwhile precook the white sausages at low heat for about 10 minutes. Carefully prick with a wooden skewer and place on an oiled baking tray.
- 3
Cook in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 30 minutes. Turn several times. Shortly before serving, peel onions and cut them into rings. Fry in hot oil for approx. 5 minutes until crispy.
- 4
Wash the parsley and chop it, except for a few leaves for garnishing. Mix with the onion rings. Season the cabbage again and arrange with the sausages and onion rings. Garnish with laurel and parsley.
- 5
Boiled potatoes taste good with it.
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