Brasied Red Cabbage and Sausages
Nutritional values
(Percentage of daily recommendation)
| Calorie | 698 cal. | (33 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 96.4 μg | (161 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.4 mg | (103 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 212 mg | (223 %) | ||
| Potassium | 1,164 mg | (29 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 19.9 g | |||
| Uric acid | 247 mg | |||
| Cholesterol | 126 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 1 (approximately 2 pounds) Red cabbage (1 kg)
- 1 onion
- 2 Tbsps vegetable oil
- 200 milliliters (approximately 1 cup) Red wine
- 1 bay leaf
- 2 Star anise
- 1 Cinnamon stick
- 1 sour Apple
- 1 Tbsp apple cider vinegar
- 1 Tbsp Red currant jelly
- salt
- peppers (from the mill)
- 8 Hot dogs (Wiener or Debreziner)
- 2 Tbsps freshly chopped parsley
Preparation steps
Halve, core and thinly slice the cabbage. Peel the onion and chop finely.
Heat 1 tablespoon oil in a deep skillet and sauté the onions until translucent. Add the cabbage, sauté until combined and pour in the wine. Place the bay leaves, anise and cinnamon in a spice bag and add. Peel, quarter, and core the apple and cut the quarters into thin wedges and add to the pan. Bring to a simmer, cover and cook over low heat about 15 minutes. Uncover and add the vinegar, jelly, salt and pepper. Cover and simmer 30 minutes stirring occasionally.
If necessary add some water and season to taste at the end. Remove the spice bag.
Heat the remaining oil in a skillet, and cook the sausages until browned and cooked through, 3-4 minutes.. Add to red cabbage and serve sprinkled with parsley.
