Papri-Krout (Cabbage and Sausage Braise)

• 1 small savoy cabbage
• 1 cup cider vinegar
• 1 teaspoon salt
• 1 teaspoon crushed black pepper
• 1 teaspoon caraway seed
• 1 tablespoon butter
• 1 tablespoon olive oil
• 4 spicy sausage, such as German wurst
• 1 onion, thinly sliced
• 1 tablespoon mild paprika
• 1 potato, roughly diced
• 1 green pepper, deseeded and thinly sliced

1. Remove the tough outer leaves of the cabbage.
2. Core and shred it and place in a large bowl.
3. Mix the vinegar, salt, pepper and caraway together and pour the mixture over the cabbage.
4. Leave to marinate for at least 3 hours, preferably overnight.
5. Heat the butter and oil in a frying pan and fry the sausages, onions and paprika, until the onions are tender.
6. Add the potato.
7. Stir in the cabbage and just enough off the marinade to cover.
8. Cover and cook for about 1 hour.
9. Remove the pan from the heat, stir in the raw pepper (to add a little crunch) and serve.

savoy cabbage, cider vinegar, salt, black pepper, caraway seed, butter, olive oil, sausage, onion, paprika, potato, green pepper

Taken from www.food.com/recipe/papri-krout-cabbage-and-sausage-braise-423739 (may not work)