Description
The recipe was found in my favorite magazine "Gastronom" and then I tested.
Ingredients
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Cabbage
1 kg
-
Bacon
250 g
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Sausages
400 g
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Leeks
1 piece
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Carrots
1 piece
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Garlic
2 tooth
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Potatoes
4 piece
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Vegetable oil
-
Salt
-
Black pepper
-
Onion
1 piece
Cooking
Onions, carrots, garlic and peel the potatoes. Cut the potatoes into wedges and place in a bowl with cold water.
Onion cut into half rings, carrots - straws. Crush the garlic.
Fresh cabbage clean and chop it.
Sauerkraut squeeze and fry in 1 tbsp vegetable oil 4 minutes. Remove from heat and set aside.
The bacon and sausages cut into small pieces. Reheat in a large saucepan 1 tbsp oil, fry the bacon for 5 minutes. Add the sausages, cook for 6-8 minutes. With a slotted spoon to shift the meats in a bowl.
Put in a saucepan the onion, leek and carrots and cook, stirring occasionally, 8 minutes. If necessary, add another 1 tbsp oil. Return to the pan smoked.
Pour into a 2l pot of boiling water, bring to boil and cook over medium heat for 5 minutes. Potatoes discard in a colander, rinse, add to pot and cook for 10 minutes.
Add fresh and pickled cabbage. Again bring to a boil. Cook until tender cabbage. Remove from heat, add the garlic, season with salt and pepper, cover and let stand 10-15 minutes.
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