Spring Cabbage Pot-au-Feu

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Spring Cabbage Pot-au-Feu. One of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Spring Cabbage Pot-au-Feu is one of the most popular of current trending foods in the world. It's simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Spring Cabbage Pot-au-Feu is something that I've loved my whole life.

Many things affect the quality of taste from Spring Cabbage Pot-au-Feu, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spring Cabbage Pot-au-Feu delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Spring Cabbage Pot-au-Feu is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few ingredients. You can have Spring Cabbage Pot-au-Feu using 11 ingredients and 6 steps. Here is how you cook that.

It's my mother's regular pot-au-feu. Lots of vegetables, and a lighter taste.

I used a whole May Queen potato, but when there's not much time, I cut it in half. Make sure the potatoes don't crumble. Try to be careful because the sausages may burst. Recipe by Mawaru7

Ingredients and spices that need to be Make ready to make Spring Cabbage Pot-au-Feu:

1. 350 grams Cabbage
2. 300 grams Wiener sausages
3. 1 Carrot
4. 3 Potatoes
5. 1/3 Celery (if you have any)
6. 1 Onion
7. 1 leaf ◯ Bay leaves
8. 9 grams ◯ Soup stock granules
9. 1 litre ◯ Water
10. 1 Rough ground black pepper
11. 1 as liked Grainy mustard (as liked, for the sausages)

Steps to make to make Spring Cabbage Pot-au-Feu

1. Cut the carrot in half lengthwise, then cut into quarters lengthwise. Chop the onion and cabbage into quarters lengthwise. Peel the potato but do not cut. Chop the celery into about 5 cm pieces.
2. Put the celery, carrot, onion, potato, and the ◯ ingredients into a pot. When it boils, cover with a lid and simmer over middle heat.
3. When the potato is cooked thoroughly (usually takes about 20 minutes), add the cabbage and sausages and continue cooking. Add hot water if there's not enough.
4. When it's boiling, remove the sausages and continue cooking until the cabbage is wilted. Add the sausages and warm right before serving.
5. The soup stock granules I used were stick-typed. I used less than is listed. Taste first, and scatter some black pepper if you wish.
6. You could also serve in a pot, and eat your favorites directly from it. I added celery for the aroma. I usually make a lot to arrange it the next day.

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So that's going to wrap it up with this exceptional food How to Make Award-winning Spring Cabbage Pot-au-Feu. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!