Red Cabbage & White Sausage Salad Recipe
Ingredients
| Salad oil | 1/4 Cup (16 tbs) | |
| 1 to 11/4 pounds white veal sausage, such as bratwurst, bockwurst, or weisswurst, cut into 1/4-inch-thick slices | ||
| White wine vinegar | 3 Tablespoon | |
| Sugar | 2 Tablespoon | |
| 11/2 teaspoons each Dijon mustard, celery | ||
| Seeds, and Worcestershire | ||
| Garlic | 1 Clove (5gm), pressed | |
| 1 cup thinly sliced green onions including tops | ||
| 6 cups finely shredded red cabbage | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Heat oil in a wok or wide frying pan over medium-high heat.
Add sausage slices and cook, turning often, until browned.
Add vinegar, sugar, mustard, celery seeds, Worcestershire, and garlic; stir until sugar is dissolved.
Bring mixture to a boil over high heat; add onions and cabbage, then turn off heat.
Lift and turn onions and cabbage with 2 forks or spoons until coated with dressing.
Season to taste with salt and pepper.
Add sausage slices and cook, turning often, until browned.
Add vinegar, sugar, mustard, celery seeds, Worcestershire, and garlic; stir until sugar is dissolved.
Bring mixture to a boil over high heat; add onions and cabbage, then turn off heat.
Lift and turn onions and cabbage with 2 forks or spoons until coated with dressing.
Season to taste with salt and pepper.
Chef
