👨‍🍳 作り方

1. 1

   In a large, heavy-bottomed pot or Dutch oven, melt the butter or lard over medium heat. Add the sliced onions and sauté until softened and translucent, about 5-7 minutes.

   ⏱️ 5-7 minutes
2. 2

   Add the thinly sliced savoy cabbage to the pot. It may seem like a lot, but it will wilt down significantly. Stir well to combine with the onions.

   💡 プロのコツ: If your pot is not large enough, you can add the cabbage in batches.
3. 3

   Pour in the broth and white wine (if using). Add the crushed caraway seeds, salt, and pepper. Stir everything together.

4. 4

   Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it braise for at least 1 hour, or until the cabbage is very tender.

   ⏱️ 1 hour

   💡 プロのコツ: Stir occasionally to prevent sticking.
5. 5

   If serving whole sausages, add them to the pot during the last 15-20 minutes of braising to heat through. If using sliced sausage, you can either add it in the last few minutes or serve it alongside.

   ⏱️ 15-20 minutes
6. 6

   Taste and adjust seasoning as needed. Serve the braised cabbage hot, with the sausage.