Alsace choucroute - sour cabba

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Cabbage (sweetheart)		1/2
Onion		1/2
Sausages		4-5
Bacon rashers		2
Garlic		1 clove
Olive oil		1 tbsp
Salt and pepper		as required
White wine		100ml
White wine vinegar		1 tbsp
Cumin (if you have)		1/2 tsp
Bay leaf (if you have)		1
Wholegrain mustard		1 tsp

Method

Cook

20min

Choose your favourite sausage. Thick bacon is better, but this time I used streaky.

Slice the cabbage into 3-4 mm width strips. Thickly slice the onions. Finely chop the garlic.

Add 1 tablespoon of olive oil to a frying pan and fry the onions slowly over a medium heat. Fry for 4-5 minutes, add the garlic and fry together for about 1 minute.

Add the white wine and vinegar, and after boiling them off, add the whole sausages and bacon. Season lightly with salt and pepper. If you have them, add the cumin and bay leaf.

Place the shredded cabbage on top like a blanket, cover and steam over a low heat for about 10 minutes.

After steaming for 10 minutes, stir well once. Then cover again and steam for 5 minutes before turning off the heat, letting it soften further for a while.

Adjust the seasoning, serve on a plate and add wholegrain mustard on the side.

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