Ingredients with Measurements:
- 1 head of cabbage, shredded
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 lb. of jagdwurst, sliced
- 1 cup of sour cream
- 1 cup of chicken broth
- 1 tsp. of caraway seeds
- 1 tsp. of paprika
- Salt and pepper, to taste
- 2 tbsp. of olive oil
Special Equipment Needed:
- Large casserole dish
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the chopped onion and minced garlic to the skillet and cook until softened.
4. Add the shredded cabbage to the skillet and cook until wilted.
5. Add the sliced jagdwurst to the skillet and cook until lightly browned.
6. In a mixing bowl, combine the sour cream, chicken broth, caraway seeds, paprika, salt, and pepper.
7. Add the sour cream mixture to the skillet and stir to combine.
8. Transfer the mixture to a large casserole dish.
9. Cover the casserole dish with foil and bake for 45 minutes.
10. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 350
Fat: 25g
Carbohydrates: 15g
Protein: 15g
Substitutions for ingredients:
- Jagdwurst can be substituted with any type of sausage.
- Chicken broth can be substituted with vegetable broth.
- Sour cream can be substituted with Greek yogurt.
Variations:
- Add diced potatoes to the casserole for a heartier dish.
- Substitute the cabbage with sauerkraut for a tangier flavor.
- Add chopped apples to the casserole for a touch of sweetness.
Tips and Tricks:
- Use a mandoline to shred the cabbage quickly and evenly.
- To make the casserole creamier, add more sour cream or Greek yogurt.
- For a spicier dish, add a pinch of cayenne pepper to the sour cream mixture.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation Ideas:
Serve the casserole in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped parsley or chives for a pop of color.
Pairings:
Serve with a side of crusty bread or boiled potatoes.
Suggested Side Dishes:
- Roasted Brussels sprouts
- Steamed green beans
- Mashed potatoes
Troubleshooting Advice:
- If the casserole is too dry, add more chicken broth or sour cream.
- If the top is not golden brown, broil for a few minutes until desired color is achieved.
Food Safety Advice:
- Make sure to cook the jagdwurst to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Jagdwurst is a type of German sausage that is traditionally made with pork and beef.
Flavor Profiles:
This casserole has a savory and slightly tangy flavor from the sour cream and cabbage, with a hint of smokiness from the jagdwurst.
Serving Suggestions:
Serve hot as a main dish for dinner.
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Region: German