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Skillet Cabbage And Wurst

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  Knockwurst 6 Ounce (Around 2 Pieces)
  Vegetable oil 2 Teaspoon
  Sliced onions 1 Cup (16 tbs)
  Thinly sliced carrot 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Shredded cabbage 1 Cup (16 tbs)
  Water 1⁄2 Cup (8 tbs)
  Dry white wine 1⁄4 Cup (4 tbs)
  Instant chicken broth and seasoning mix 1⁄2 Teaspoon
  Fresh bay leaf 1⁄2
  Salt 1⁄4 Teaspoon
  Whole clove 1
  Cooked long grain rice 1 Cup (16 tbs) (Hot)

In small skillet brown knockwurst on all sides; set aside and keep warm.
In same skillet heat oil over medium heat; add onions, carrot, and garlic and saute, stirring occasionally, until carrot slices are tender.
Add cabbage and continue sauteing until cabbage begins to wilt, about 5 minutes.
Reduce heat and stir in remaining ingredients except rice and knockwurst; cover and cook, stirring occasionally, for about 15 minutes.
Add knockwurst and cook until thoroughly heated; remove bay leaf and clove.
To serve, arrange hot rice on serving platter; spoon vegetable mixture over rice and top with knockwurst.

Recipe Summary

Difficulty Level: 
Side Dish

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