Young Cabbage Stew
Ingredients:
3 heads of young cabbage
12 -15 tablespoons vegetable oil
3 onions
1 kilo thin sausage
3 carrots
4 – 5 glasses stock
1 bay leaf
1 bunch fresh dill
3 – 4 tablespoons plain flour
Method:
1. Remove the outer leaves from cabbage heads. Then, wash the cabbage heads. Cut them in quarters. Remove the core. Shred the cabbage finely.
2. Peel and grate carrots.
3. Peel and dice onions.
4. Pour half of the oil into a wide pot and fry the onion until soft- you need it translucent and buttery.
5. Cut the sausage lengthways and then slice it finely (you need semi-roundels).
6. Next put the sausage in a pot and fry with the onion for a moment.
7. Add the cabbage and carrots to the pot and stir all the ingredients.
(Tip: You might need to add cabbage in portions as there will be a lot of it. Once it starts cooking down you can add the remaining part.)
8. Pour the stock into the pot. Season the mixture with salt, pepper, a bay leaf and stir.
9. Put a lid on the pot and simmer for approximately 30 minutes.
10. When the cabbage is soft, add 3 – 4 tablespoons of vinegar and simmer.
11. (While the cabbage is simmering.) Put flour onto a dry frying pan and fry until golden brown. Then add the rest of the oil and stir. While you stir, add about two ladles of cabbage stew, little by little, onto the frying pan. Then pour the mixture into a pot with the cabbage stew. (This prevents the flour from lumping and helps to dissolve into stew evenly.)
12. Finally, chop a bunch of dill. Add it to the stew, stir and simmer for about 10 to 15 minutes.