Spring Cabbage with Mushrooms, Frankfurters & Shrimps

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.