Page 85 - Urban Diversity Kochbuch Englisch

PiCKLED CABBAGE STEW

with potatoes and yeast dumplings filled with blood sausage

SER VE S DUR A TION LEVEL OF C OOKING
4 60 MIN. MEDIUM

PREP AR A TION
PICKLED C ABB A GE S TEW
Dice the onions and garlic finely and fry in oil. Add the
• 500 g pickled cabbage
• 1 onion smoked meat, also finely chopped, until lightly browned.
• 4 cloves of garlic Then add the cabbage and the roughly chopped potatoes
• 150 g smoked meat and pour on the vegetable soup, season with the spices and
• 200 g potatoes simmer on a low heat for 30 minutes.
• 300 ml beef or vegetable soup For the yeast dough, warm the milk and the butter slightly
• salt, pepper, caraway, marjoram, mustard, and knead all remaining ingredients for almost 5 minutes.
sour cream Then cover with a cloth in a bowl and leave to rest for
YEA S T DOUGH B A GS 50 minutes in a warm place.
For the filling, dice the onions and garlic finely and fry in oil.
• 500 g flour
Then put the roughly chopped blood sausage into the pan
• 150 ml milk
• 150 g butter and season with the spices.
• 1 packet dry yeast Roll out the yeast dough, spread the filling and fold in. Put it
• 2 eggs into a buttered baking tin and bake at 200° C.
• salt, pepper, nutmeg Before serving, refine the stew with a little sour cream.

FILLING
• 200 g blood sausage
• 1 onion
• 3 cloves of garlic
• salt, pepper, marjoram, ground caraway

Cooks of Grind

85