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Luzerner Kabis-Wurst
Luzerner Kabis-Wurst is a hearty and flavorful dish originating from the canton of Lucerne. It features thinly sliced savoy cabbage braised with onions and often served with a local sausage, such as the Luzerner Mettwurst or a similar cured sausage. It's a comforting and rustic meal, perfect for cooler weather.
🧂 食材
- 1 large head Savoy cabbage(about 1.5 kg, thinly sliced)
- 2 medium Onions(thinly sliced)
- 2 tbsp Butter or Lard
- 250 ml Vegetable or Chicken Broth
- 100 ml White wine(optional)
- 1 tsp Caraway seeds(crushed)
- to taste Salt
- to taste Black pepper
- 400 g Luzerner Mettwurst or other cured sausage(sliced or whole, depending on preference)
👨🍳 步骤
- 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
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.
💡 专业技巧: If your pot is not large enough, you can add the cabbage in batches. - 3
Pour in the broth and white wine (if using). Add the crushed caraway seeds, salt, and pepper. Stir everything together.
- 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💡 专业技巧: Stir occasionally to prevent sticking. - 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
Taste and adjust seasoning as needed. Serve the braised cabbage hot, with the sausage.
💡 专业技巧
- ✓Using savoy cabbage is key for its tender texture and slightly sweet flavor when braised.
- ✓Don't rush the braising process; slow cooking allows the flavors to meld beautifully.
- ✓Experiment with different types of Swiss sausages for variation.
✨ 创意变奏
为您的创意版本提供灵感
- Add a diced apple to the braising cabbage for a touch of sweetness.
- Incorporate a bay leaf during braising for added aroma.
- For a richer flavor, use bacon fat instead of butter or lard.