Red Coal Stew with Cabanossi

Remove the skin from the potatoes and clean the vegetables. Rinse both. Cut the potatoes into cubes, carrot and leek (from the cooked vegetables) into slices.

Peel the onion, cut it in half, slice it and fry it with the potatoes and vegetables in butter. Extinguish with the broth and sauté for another 10 minutes.

In the meantime, cut the cabanossi into slices. Last of the cooking time, add to the greens in conjunction with the red cabbage and sauté for another 10-1500 cmin.

Before serving, season the stew with caraway seeds, salt, pepper, cloves and vinegar.

prepare

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