for 4 person

Sausage and cabbage

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

Rice

200 g	wild rice mix
	salted water, boiling

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.

Rice

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

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