700 g white cabbage
1 tbsp. butter
1 tsp. caraway seed
200 ml sour cream
2 tbsp. horse radish (grated)
1 tbsp. oil
12 small sausages
salt, mustard
Quarter white cabbage, remove stalk and cut cabbage into
thin slices.
Heat butter in a deep pan and fry cabbage for 2 minutes, stirring
constantly.
Add caraway seed, salt and douse with sour cream. Fold in horse radish
and boil covered about 5 minutes. Season to taste.
Heat oil in a pan and fry sausages on both sides.
Serve sausages with cabbage and mustard.
