Recipe: Green cabbage with sausage
Recipe for green cabbage with sausages, a winter dish with the onset of cold weather. We love this cabbage at home that has taken on a smoky taste. Cabbage recipe for a winter dish, often straight from the gardens they are eaten in winter with sausages and fresh bacon and a few potatoes. I like to add a large piece of butter to my plate. Green cabbage is also used to make sauerkraut, it is everywhere in our region. I used Montbéliard sausage to change the Morteau sausage a bit, it lends itself better to this kind of cooking.
Recipe ingredients
- Green cabbage with sausage recipe for 4:
- 1 large green cabbage
- 12 Rattes
- 2 Montbéliard sausages
- 1 piece of smoked bacon.
- 50 g butter
- 1 tablespoon of olive oil
- 20 cl of water or white wine
- 1 vegetable broth
- Salt and pepper
Instructions
- Rub the little fingerlings with the coarse salt.
- Prepare the cabbage by removing the first green leaves.
- Cut the cabbage into quarters, then remove the sections
- Cut the cabbage into squares.
- Cut off the sausages and bacon.
- Blanch the cabbage in unsalted water for about 10 minutes.
- Brown the butter and oil with the onion.
- Sear the bacon and sausage in the hot fat
- Add the blanched cabbage, carrots and potatoes.
- Dilute the vegetable broth in hot water, then pour over the cabbage.
- Cook for 45 minutes in a pressure cooker.
Preparation time: 20 minutes
Cooking time: 45 minutes
Number of people: 4
4 star rating: 1 review
What wine to drink with: Green cabbage with sausage
My favorite wine for this recipe: Haut Poitou red grape Gamay Cabernet Sauvignon
Temperature between 16 ° and 18 °
Ingredients
Cut the cabbage into quarters
Cut sausage and bacon
Blanch the cabbage
Zoom
