Ingredients
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Method
-
Preparation
Cut the cabbage into thin strips, dice the onion finely and slice the sausage into rounds.
10 min -
Softening the onion
Fry the onion in the oil until translucent, then add the sausage and cook for a few minutes.
5 min -
Adding paprika
Sprinkle over the paprika, immediately add the tomato purée and fry briefly.
2 min -
Braising
Add the cabbage, bay leaf, salt, pepper and water, then braise gently over a medium heat under a lid until soft.
30 min -
Finishing
If necessary, top up the liquid, season to taste, and stir in the soured cream at the end.
3 min -
Serving
Serve hot, with extra soured cream spooned over.
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 1 240 kcal | 310 kcal |
| Fat | 80 g | 20 g |
| of which saturates | 29 g | 7,3 g |
| Carbohydrates | 83 g | 21 g |
| Protein | 57 g | 14 g |
| Fibre | 28 g | 7,1 g |
An estimate calculated from the raw weight of the ingredients. Not included: sunflower oil. Calculated with approximate data: onion. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: milk
May contain: gluten (depends on the exact product used)
For sensitive digestion: onion, sour cream (lactose) (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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