Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, spring cabbage pot-au-feu. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Spring Cabbage Pot-au-Feu is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Spring Cabbage Pot-au-Feu is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can cook spring cabbage pot-au-feu using 11 ingredients and 6 steps. Here is how you cook that.
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The ingredients needed to make Spring Cabbage Pot-au-Feu:
- Get 350 grams Cabbage
- Make ready 300 grams Wiener sausages
- Get 1 Carrot
- Prepare 3 Potatoes
- Make ready 1/3 Celery (if you have any)
- Make ready 1 Onion
- Make ready 1 leaf ◯ Bay leaves
- Prepare 9 grams ◯ Soup stock granules
- Make ready 1 litre ◯ Water
- Make ready 1 Rough ground black pepper
- Prepare 1 as liked Grainy mustard (as liked, for the sausages)
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Instructions to make Spring Cabbage Pot-au-Feu:
- Cut the carrot in half lengthwise, then cut into quarters lengthwise. Chop the onion and cabbage into quarters lengthwise. Peel the potato but do not cut. Chop the celery into about 5 cm pieces.
- Put the celery, carrot, onion, potato, and the ◯ ingredients into a pot. When it boils, cover with a lid and simmer over middle heat.
- When the potato is cooked thoroughly (usually takes about 20 minutes), add the cabbage and sausages and continue cooking. Add hot water if there's not enough.
- When it's boiling, remove the sausages and continue cooking until the cabbage is wilted. Add the sausages and warm right before serving.
- The soup stock granules I used were stick-typed. I used less than is listed. Taste first, and scatter some black pepper if you wish.
- You could also serve in a pot, and eat your favorites directly from it. I added celery for the aroma. I usually make a lot to arrange it the next day.
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