Very loosely adapted from a James Beard recipe for braised sauerkraut. And again, I had to use ingredients that were locally available.
Use quantities depending on how many are eating. I’ve done this for one and for up to 8 people. Generally, use 1/4 head of cabbage to 1 each of the vegetables. This can be warmed over once if you like. After that it gets mushy.
Butter or oil.
Cabbage, cut in thin shreds
Chicken or Beef Stock
Salt and Pepper
Small Knockwursts (I could get linked knocks about the size of breakfast sausages… I also did this with full size pork sausages, as well.)
Melt butter in a saucepan or pot. Add vegetables and sauté until soft.
Add stock and Knocks. Bring to a boil, cover and simmer for 30 minutes.
That’s straight from my eats4one cookbook that I wrote and used in Jerusalem.
Here are a few notes that I made while revisiting this recipe.
- This is a braise, not a soup, so you only need enough stock to barely cover the vegetables.
- I browned the knocks first to give them more color and flavor.
- The “knockwurst” I used is actually Niman Ranch Fearless Uncured Franks.
- Pork sausages in Jerusalem? Yes, there was an Arab butcher just down the street from my house.
And that was as simple and good as I remembered it.