German Cuisine
White Sausages with Warm Cabbage and Sweet Mustard
A hearty yet perfectly balanced homemade dinner that brings the authentic Bavarian tavern experience straight to your table. Delicate white veal sausages (Weisswurst) are gently poached rather than pan-fried, preserving their juicy texture. Paired with warm braised cabbage with a hint of apple acidity and sweet mustard.
Dishday
Recipe overview
- Total time
- 30 min
- Prep
- 10 min
- Cooking
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- German Cuisine
Nutrition
per serving
- Calories
- 480 kcal
- Protein
- 18 g
- Fat
- 36 g
- Carbs
- 20 g
- Fiber
- 4 g
Step by step
Method
- 01
Peel the onion and slice it into thin half-moons
Peel the onion and slice it into thin half-moons. Shred the cabbage finely, discarding the core, to ensure it cooks down evenly.
- 02
Heat the vegetable oil in a deep pan over medium heat
Heat the vegetable oil in a deep pan over medium heat. Sauté the onion for 3 minutes until soft, then add the caraway seeds to release their aroma.
- 03
Add the shredded cabbage to the pan, toss well with the onion…
Add the shredded cabbage to the pan, toss well with the onions, cover, and simmer on low for 15 minutes, stirring occasionally until tender.
- 04
Grate the cored apple
Grate the cored apple. Add the grated apple, apple cider vinegar, and salt to the cabbage and simmer uncovered for another 5 minutes.
- 05
Bring a large pot of water to a rolling boil, then immediatel…
Bring a large pot of water to a rolling boil, then immediately lower the heat to minimum or turn it off completely so the boiling stops.
- 06
Submerge the white sausages into the hot water, cover with a…
Submerge the white sausages into the hot water, cover with a lid, and let them steep gently for 10-12 minutes until warmed through.
Dishday
Useful advice
Cooking tip
Never boil white sausages, as the intense heat will cause the delicate natural casings to burst, losing all the flavor and juices into the water.
How to serve
Serve the sausages immediately next to a mound of warm cabbage, with sweet mustard spooned on the side for dipping.
How to store
The braised cabbage can be kept in the fridge for up to 3 days, deepening in flavor. Always poach the sausages fresh right before eating.
Note
Following German tradition, these sausages are eaten without the casing; cut it lengthwise on your plate to peel it off easily.
