Cabbage castrul from chicken sausage

Cabbage castrul from chicken sausage, Finnish kaalipata kanakabanossista

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This is very traditional food. I made a modification so that the recipe does not use ham, or preferable mutton, as it should. So, this is made out of chicken kabanossi. That is not

Finnish Kabanossi grillimakkara, but it is those thin and rather dry sausages that you may find abroad. There are also variants made out of chicken.

Chop one big cabbage into pieces. That makes about two bowls full of cabbage.

Cut 4-5 carrots into ½ cm wide lenses.

Cut 3 onions into rather small pieces.

Cut the sausages into small pieces.

Next heat a pot and put some butter to melt in it. In Finnish food everything is made with butter. It gives you a higher (better) cholesterol and it tastes much better.

Put some cabbage into the put. At the same time start with a pan and fry onion in butter, then fry the sausage in butter, then the carrots, and continue with cabbage.

Every time you finish something on the pan, put some of it to the put and rest to another pot or a bowl. Then the pot that you are cooking will get layered parts of cabbage, carrots, sausage and so on, but that does not matter much, because at the end everything is mixed.

While doing this, cook some 3 dl water, put there a vegetarian bouillion cube, 3 bay leaves, many whole black peppers, say 20, salt. Add this to the pot when it cooks. Then just let the pot cook in low heat for one 1-2 hours. It gets better when cooked longer.

 

 

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