Ingredients
300 grams Cabbage
2 Wiener sausages
1 Pickled cucumber
1/4 Onion
300 ml Water
1 Soup stock cube
1/2 piece Ginger
1 Fresh parsley
Method
Sources
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
Tabletop raclette — melt cheese, grill vegetables, dinner party fun
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
Tabletop raclette — melt cheese, grill vegetables, dinner party fun
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Cut up the cabbage and onion into wedges. Cut the pickle into easy-to-eat pieces. Finely chop the ginger. Put the ginger, soup stock cube and water in a pot and start heating. When the pot comes to a boil, add the other ingredients. When it comes back to a boil, turn down the heat immediately to low, and cover with a lid. Simmer for 15 minutes over low heat. Transfer to a serving plate, and sprinkle with parsley.