Root Vegetable Stew with White Cabbage and Sausage

Ingredients

• 500 g turnip
• 250 g waxy potatoes
• 300 g white cabbage
• 200 g tomatoes
• 1 onion
• 2 tbsp sunflower oil
• 1 tsp sugar
• 100 ml dry white wine
• 1 bay leaf
• 3 Juniper berries
• 5 peppercorns
• 300 ml meat broth
• Salt
• 150 g sausage (smoked if desired)
• 1 Tbsp clarified butter
• 1 tbsp butter
• 2 tbsp chopped parsley

Instructions

1. 1.

   Wash, peel and cube the turnips and potatoes. Trim the white cabbage, remove the core and cut into pieces. Score the tomatoes crosswise, blanch in boiling water, peel, halve, deseed and dice. Peel and finely dice the onion. Heat oil in a pot, sauté onions until translucent, add cabbage, potatoes and turnips and cook briefly. Add sugar, caramelize slightly, deglaze with white wine. Add bay leaf, juniper berries, peppercorns and pour in meat broth. Season with salt, cover and simmer for 15 minutes.

2. 2.

   After 20 minutes add the tomatoes and continue cooking uncovered for another 5-10 minutes until tender.

3. 3.

   Slice the sausages into rounds. Heat clarified butter in a pan and brown the sausage slices on both sides until crisp.

4. 4.

   Transfer the stew to a baking dish, stir in butter, top with browned sausage slices and garnish with chopped parsley before serving.