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Spring Cabbage with Mushrooms, Frankfurters and Shrimps


for fans of spring cabbage and untypical combinations..













Trans-fat Free, Good source of fiber


300 grams cabbage
spring green cabbage, shredded
100 grams shrimp
raw, medium
5 grams mushrooms, wild
penny buns or other wild mushrooms, sliced, dried
8 each mushrooms, shiitake
1 each scallions, spring or green onions
2 each garlic cloves
50 grams frankfurters (hot dogs)
or other thin good quality sausage
2 teaspoons sunflower oil
200 millilitres water
¼ teaspoon juniper berries
½ teaspoon sage
½ teaspoon lemon juice
½ tablespoon parsley leaves
chopped finely
½ tablespoon celery leaves
de facto spring celeriac leaves, chopped finely
1 x salt
1 x black pepper


1 - Soak both kinds of mushrooms in 200 ml of water for about 1 hour, then remove them and set aside. 2 - Prepare shrimps, then rinse them under cold water, and drain on paper towels. 3 - Put in a small pot with shrimps' shells, heads, and tails together with water from soaking mushrooms. Simmer for 15 to 20 minutes, then strain this liquid to a larger pot. Shrimps' items are not needed any longer. 4 - Add mushrooms and juniper to the pot, simmer for about 20 minutes without the cover. Add some water if needed, but not too much. 5 - In the meantime try to find a skillet. Cut sausages in half lengthwise, then cut into 1-inch parts. Sauté sausages with spring onion and garlic in sunflower oil for 2 to 3 minutes, then add to the pot. 6 - Add cabbage and sage, cook for about 5 to 15 minutes (it depends on what kind of cabbage you have). Add some salt and pepper. 7 - In the meantime sauté shrimps in the same oil for 2 to 3 minutes. When shrimps are ready sprinkle some lemon juice on them, and add to the pot together with parsley and celeriac leaves. Stir everything together, do not cook any longer. 8 - Try to consume with the toasted bread.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 346g (12.2 oz)
Amount per Serving
Calories 21850% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 110mg 37%
Sodium 426mg 18%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 17%
Sugars g
Protein 32g
Vitamin A 8% Vitamin C 103%
Calcium 11% Iron 16%
* based on a 2,000 calorie diet How is this calculated?


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