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Sliced weisswurst

in sauce with sweetheart cabbage

Sliced weisswurst

in sauce with sweetheart cabbage

Duration
approx. 30 min.
Effort
moderate

Ingredients for 4 people

  • 600 gWeisswurst
  • 450 gSweetheart cabbage
  • 2Shallots
  • 1Garlic clove
  • 1 BunchChives
  • 1 TbspButter
  • 200 mlWhite wine
  •  Salt
  •  Pepper
  • 2 TbspVegetable oil
  • 150 mlCream
  • 150 mlVegetable stock
  • 2 TbspKühne Whole Grain Mustard
  • 0.5 TspPaprika, sweet

Nutritional information

Approx. 754 kcal (3158 kJ) / 31 g protein / 60 g fat / 8 g carbohydrates

The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.

Products used

Preparation

Rezept Weisswurst-Pfanne mit Spitzkohl

1. Peel the casing off the weisswurst and cut diagonally into 5 mm thick slices. Cut the sweeheart cabbage into quarters, remove the stalk and cut into 1 cm wide strips. Peel the shallots and cut into thin rings. Peel the garlic and finely dice. Cut the chives into 1 cm long pieces.

2. Sauté the shallots and garlic in the butter over medium heat for 5 minutes until transparent. Add the sweetheart cabbage, sauté for 5 minutes deglaze with the white wine. Continue to stir and cook until al dente. Season with salt and pepper.

3. Fry the weisswurst slices in oil over medium heat for 10 minutes until golden brown. Mix the cream with the vegetable stock, Kühne Mustard Whole Grain and paprika until smooth, and let cook until creamy. Season with salt and pepper, stir in chives and serve with sweetheart cabbage.

*Tipp: the light variation: Substitute the weisswurst with turkey breast and substitute half the cream with yoghurt.

1. Peel the casing off the weisswurst and cut diagonally into 5 mm thick slices. Cut the sweeheart cabbage into quarters, remove the stalk and cut into 1 cm wide strips. Peel the shallots and cut into thin rings. Peel the garlic and finely dice. Cut the chives into 1 cm long pieces.

2. Sauté the shallots and garlic in the butter over medium heat for 5 minutes until transparent. Add the sweetheart cabbage, sauté for 5 minutes deglaze with the white wine. Continue to stir and cook until al dente. Season with salt and pepper.

3. Fry the weisswurst slices in oil over medium heat for 10 minutes until golden brown. Mix the cream with the vegetable stock, Kühne Mustard Whole Grain and paprika until smooth, and let cook until creamy. Season with salt and pepper, stir in chives and serve with sweetheart cabbage.

*Tipp: the light variation: Substitute the weisswurst with turkey breast and substitute half the cream with yoghurt.