Servings: persons
Medister with Creamed Pointed Cabbage
Medister sausage with creamed pointed cabbage is a reinterpretation of the classic medister sausage with creamed white cabbage, which many people love.
Equipment
- Kitchen Scale
- Deciliter Measure
- Meat Needle
- Sauté Pan
- Hob
- Chef'S Knife
- Cutting Board
- Sieve
- Whisk
Ingredients
- 600 gram Medister Sausage buy a good one, preferably from the butcher
- 30 gram Butter
Stewed scallions
- 1 pcs. Pointed Cabbage
- 30 gram Butter
- 30 gram Wheat Flour
- 300 gram Milk or half milk and half cooking water from the cabbage
- 100 gram Whipping Cream
- Nutmeg grated
- Spices salt and pepper
Instructions
Medister:
- Prick the medister sausage with a meat needle and place it in a deep pan, preferably a sauté pan.
- Pour water into the pan so it just covers the sausage, and bring the water to a boil.
- Cook the sausage for 10 minutes and then remove it.
- Heat the pan and add the butter when it's hot.
- Fry the medister sausage until it's brown and has a suitable crust.
Creamed Pointed Cabbage:
- Slice the cabbage into strips and cook them for 2 minutes in salted water.
- Pour the cabbage into a sieve and let it drain - save the cooking water!
- Melt the butter in a pot and add the flour
- Whisk the butter and flour together with a hand whisk until the butter has absorbed the flour.
- Gradually add milk and/or cooking water from the cabbage until the sauce reaches the right consistency.
- Add the cream and season with salt, pepper, and grated nutmeg.
- Serve the medister sausage and creamed pointed cabbage with pickled beets and optionally boiled potatoes as a side dish.
Notes
Creamed pointed cabbage is also good as a side dish for meatballs and breaded pork patties.