Hearty coleslaw with two types of sausage
- 1,2 kg white cabbage
- 2-3 medium-sized onions
- 200 ml white wine vinegar
- 2 heaped tablespoons sugar
-
- white pepper
- 200 g Meat sausage
-
150 g coarse Krakauer sausage - 50 g smoked streaky bacon
- 1 EL Oil
- Caraway
- 1/2 Bund curly parsley
40 minutes
light
- 1.
- Clean, wash and quarter the cabbage. Cut out the stalk and cut the cabbage into fine strips. Place in a bowl and pound vigorously. Peel the onions and cut them into rings.
- 2.
- Bring the vinegar, sugar and onions to the boil and pour over the cabbage. Season with salt and pepper. Remove the meat sausage from the skin. Cut both types of sausage into slices. Finely dice the bacon and leave it in the hot oil until crispy.
- 3.
- Add Krakauer and fry briefly. Mix both types of sausage and bacon into the cabbage and cover for approx. 30Let it steep for minutes. Season the coleslaw with salt, pepper and caraway seeds. Wash, chop and sprinkle the parsley.
- 4.
- Pretzels go well with this.
1 person approx.
- 230 kcal
- 960 kJ
- 9 g protein
- 16 g fat
- 9 g carbohydrates
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