Stew of Rutabaga and Cabbage with Mettwürst

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Stew of Rutabaga and Cabbage with Mettwürst
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
4
Ingredients
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
salt
150 grams Mettwurst (pork sausages, smoked as per desire)
1 tablespoon clarified butter
1 tablespoon butter
2 tablespoons parsley (chopped)
How healthy are the main ingredients?
potatotomatoonionsugarJuniper berriessalt

Preparation steps

1.

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.

2.

After 20 minutes, add the tomatoes and cook for 5-10 minutes with without lid until tomatoes turn soft.

3.

Cut the mettwurst into slices. Heat the clarified butter in a pan and fry the mettwurst slices on both sides until crispy.

4.

Fill the casserole dish with potato and rutabaga stew, mix in the butter, add the fried mettwurst and serve garnished with chopped parsley.