Stew of Rutabaga and Cabbage with Mettwürst
- 500 grams Rutabaga
- 250 grams waxy potatoes
- 300 grams Green cabbage
- 200 grams tomatoes
- 1 onion
- 2 tablespoons sunflower oil
- 1 teaspoon sugar
- 100 milliliters white wine
- 1 bay leaf
- 3 Juniper berries
- 5 peppercorns
- 300 milliliters Beef broth
- 150 grams Mettwurst (pork sausages, smoked as per desire)
- 1 tablespoon clarified butter
- 1 tablespoon butter
- 2 tablespoons parsley (chopped)
Rinse, peel and dice the rutabaga and potatoes. Trim the cabbage, remove the stalk and cut the leaves into pieces.
Carve the tomatoes crosswise carve and blanch in boiling water. Take the tomatoes out of the water, peel, halve, remove the seeds and cut the pulp into cubes. Peel the onion and chop finely.
Heat the oil in a saucepan, saute the onions and then add the cabbage, potatoes and rutabaga and saute well. Add sugar and caramelize briefly and then add in the white wine. Stir in the bay leaf, juniper berries and peppercorns and pour in the broth. Season with salt, close the lid and simmer for 15 minutes.
After 20 minutes, add the tomatoes and cook for 5-10 minutes with without lid until tomatoes turn soft.
Cut the mettwurst into slices. Heat the clarified butter in a pan and fry the mettwurst slices on both sides until crispy.
Fill the casserole dish with potato and rutabaga stew, mix in the butter, add the fried mettwurst and serve garnished with chopped parsley.