Slezské klobásy (Silesian Sausages) with Braised Cabbage in White Wine
Try the traditional combination that will delight sausage lovers. Silesian sausages are first sautéed with onion, garlic and spices, then braised with white cabbage in white wine. The result is a fragrant and hearty dish, ideal for colder days.
Prep: 40 min
Servings: 2
Energy: 592 kcal per serving
Method
01.
Halve the onion and slice it into strips, finely chop the garlic, and sauté in a larger preheated casserole with sunflower oil until softened (about 3 minutes).
02.
Lightly score the Silesian sausages on both sides and add them to the casserole with the onion and garlic. Add the allspice berries, pepper, caraway and bay leaves and sauté for about 5 minutes.
03.
Cut the white cabbage into thin strips, add to the sausages, season with salt, mix well and sauté briefly. Pour in the white wine, cover with a lid and simmer for about 30 minutes until the cabbage is tender. Top up with water or stock as needed.
04.
Serve the Silesian sausages with the white-wine braised cabbage in a deep plate.
