Spring Cabbage with Mushrooms, Frankfurters & Shrimps
for fans of spring cabbage and untypical combinations..
Yield
2 servingsPrep
60 minCook
45 minReady
105 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
dried |
*
|
| 1 | each |
scallions, spring or green onions
sliced |
|
| 2 | each |
garlic cloves
sliced |
|
| 50 | grams |
frankfurters (hot dogs)
or other thin good quality sausage |
|
| 2 | teaspoons |
sunflower oil
|
|
| 200 | millilitres |
water
|
|
| ¼ | teaspoon |
juniper berries
ground |
*
|
| ½ | teaspoon |
sage
dried |
*
|
| 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
ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+2 | grams |
cabbage
spring green cabbage, shredded |
|
| 1E+2 | grams |
shrimp
raw, medium |
|
| 5 | grams |
mushrooms, wild
penny buns or other wild mushrooms, sliced, dried |
*
|
| 8 | each |
mushrooms, shiitake
dried |
*
|
| 1 | each |
scallions, spring or green onions
sliced |
|
| 2 | each |
garlic cloves
sliced |
|
| 5E+1 | grams |
frankfurters (hot dogs)
or other thin good quality sausage |
|
| 1E+1 | ml |
sunflower oil
|
|
| 2E+2 | millilitres |
water
|
|
| 1.3 | ml |
juniper berries
ground |
*
|
| 2.5 | ml |
sage
dried |
*
|
| 2.5 | ml |
lemon juice
|
|
| 7.5 | ml |
parsley leaves
chopped finely |
|
| 7.5 | ml |
celery leaves
de facto spring celeriac leaves, chopped finely |
* |
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
ground |
*
|
Directions
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.
