Sausage and cabbage with wild rice

Sausage and cabbage with wild rice

Total: 40 Min. | Active: 40 Min.
Nutritional value / person: 703 kcal
, Fat: 40 g
, Carbohydrate: 50 g
, Protein: 33 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Sausage and cabbage

clarified butter for frying
4 raw pork bratwurst, sausage removed from skin and made into balls of approx. 2 cm
1 red-skinned apple, sliced
2 shallots, thinly sliced
600g savoy cabbage, thinly sliced
250g mushrooms, thinly sliced
1tsp salt
3 ½dl meat bouillon
2dl single cream for sauces
salt and pepper to taste


200g wild rice mix
salted water, boiling
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How it's done

Sausage and cabbage

Heat a little clarified butter in a frying pan. Fry the sausage meat and apple in batches for approx. 7 mins., turning occasionally, then remove. Heat a little clarified butter in the same pan. Sauté the shallots, add the cabbage and mushrooms, season with salt, cook for a further 15 mins. Pour in the stock and cream, simmer for approx. 10 mins., season. Return the meat and apple to the pan, heat through.


Cook the rice in boiling salted water until soft, drain. Serve the sausage and cabbage with the wild rice.

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