Papri-Krout (Cabbage and Sausage Braise) Recipe

Name: Papri-Krout (Cabbage and Sausage Braise)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small savoy cabbage; 1 cup cider vinegar; 1 teaspoon salt; 1 teaspoon crushed black pepper; 1 teaspoon caraway seed; 1 tablespoon butter; 1 tablespoon olive oil; 4 spicy sausage, such as German wurst; 1 onion, thinly sliced; 1 tablespoon mild paprika; 1 potato, roughly diced; 1 green pepper, deseeded and thinly sliced

Servings: persons

1 small savoy cabbage
1 cup cider vinegar
1 teaspoon salt
1 teaspoon crushed black pepper
1 teaspoon caraway seed
1 tablespoon butter
1 tablespoon olive oil
4 spicy sausage, such as German wurst
1 onion, thinly sliced
1 tablespoon mild paprika
1 potato, roughly diced
1 green pepper, deseeded and thinly sliced

1
Remove the tough outer leaves of the cabbage.
2
Core and shred it and place in a large bowl.
3
Mix the vinegar, salt, pepper and caraway together and pour the mixture over the cabbage.
4
Leave to marinate for at least 3 hours, preferably overnight.
5
Heat the butter and oil in a frying pan and fry the sausages, onions and paprika, until the onions are tender.
6
Add the potato.
7
Stir in the cabbage and just enough off the marinade to cover.
8
Cover and cook for about 1 hour.
9
Remove the pan from the heat, stir in the raw pepper (to add a little crunch) and serve.

117

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 small savoy cabbage, 1 cup cider vinegar, 1 teaspoon salt, 1 teaspoon crushed black pepper, and more.

Yes, Papri-Krout (Cabbage and Sausage Braise) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Papri-Krout (Cabbage and Sausage Braise)

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