Eintopf Swabian cabbage
white cabbage - 500 g,
potatoes - 750 g
mushrooms - 300 g
shpig - 50 g
flour - 30 g
broth or water - 1/2 l,
salt and ground red pepper to taste,
sausages - 4 pcs.
Boil cabbage disassembled into separate leaves for 15 minutes in a small amount of water, add finely chopped mushrooms and potatoes.
Fry the flour until brown in melted lard and gradually add the broth until a sauce of medium density is obtained. Season well and pour onto vegetables. Cook in a sealed container until cooked and serve with the fried sausages laid in the soup.
white cabbage - 500 g,
potatoes - 750 g
mushrooms - 300 g
shpig - 50 g
flour - 30 g
broth or water - 1/2 l,
salt and ground red pepper to taste,
sausages - 4 pcs.
Boil cabbage disassembled into separate leaves for 15 minutes in a small amount of water, add finely chopped mushrooms and potatoes.
Fry the flour until brown in melted lard and gradually add the broth until a sauce of medium density is obtained. Season well and pour onto vegetables. Cook in a sealed container until cooked and serve with the fried sausages laid in the soup.
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