Palatine light liver sausage praline on coleslaw


500 g cabbage (or white cabbage)
1 tsp salt
2 tbsp oil
4 tbsp white wine vinegar
1 tbsp caraway seeds
1 tsp sugar
250 g Palatine light liver sausage
½ bunch parsley


Clean and halve the cabbage and slice into very thin strips (or slice using a grater). Sprinkle the cabbage slices with 1 tsp salt in a bowl and knead well for 4 minutes by hand.

Make a dressing from the oil, vinegar, a pinch of salt, pepper, caraway seeds and sugar. Mix the cabbage with the dressing, cover, and leave for 30 minutes.

Rinse the parsley, shake dry, and chop finely. Cut the Palatine light liver sausage into walnut-sized pieces and roll into balls by hand. Roll the liver sausage balls in the parsley and serve on top of the coleslaw.

Enjoy with crispy wholegrain toast.

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Phone: +49 (0) 6205 2999 0 | Fax: +49 (0) 6205 2999 10

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