Red Cabbage & White Sausage Salad
|Salad oil||1⁄4 Cup (4 tbs)|
|White veal sausages||1 1⁄4 Pound, cut into 1/4-inch-thick slices (Such As Bratwurst, Bockwurst, Or Weisswurst)|
|White wine vinegar||3 Tablespoon|
|Dijon mustard||1 1⁄2 Teaspoon|
|Celery seeds||1 1⁄2 Teaspoon|
|Worcestershire||1 1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced or pressed|
|Thinly sliced green onion with tops||1 Cup (16 tbs)|
|Finely shredded red cabbage||6 Cup (96 tbs)|
Heat oil in a wok or wide frying pan over medium-high heat.
Add sausage slices and cook, turning often, until browned.
Add vinegar, sugar, mustard, celery seeds, Worcestershire, and garlic; stir until sugar is dissolved.
Bring mixture to a boil over high heat; add onions and cabbage, then turn off heat.
Lift and turn onions and cabbage with 2 forks or spoons until coated with dressing.
Season to taste with salt and pepper.