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Parboiled Wieners

Rosi TrifonovaRosi Trifonova
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Parboiled Wieners
Image: Rumi Kuskuschieva
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Preparation
25 min.
Cooking
20 min.
Тotal
45 min.
Servings
2-4
"A tasty, quick and absolutely awesome lunch idea for non-picky guests."

Ingredients

  • vienna sausages - 14 oz (400 g)
  • cabbages - 2 lb (1 kg)
  • apple cider vinegar - 3 1/3 tbsp (50 ml)
  • dijon mustard - 2/5 cup (100 g)
  • potatoes - 1 1/5 cups (300 g)
  • oil - 2/3 cup (150 ml)
  • sauce - 1 1/3 tbsp (20 ml), chili
  • honey - 2 tbsp (30 g)
  • salt
  • ginger
  • water - 1 cup
measures

How to make

Cut off the ends of the sausages. Make an X pattern cut on both ends of the sausages with a depth of about 1/2″ (1.5 cm) and parboil them in a pan with about a cup of water.

Cut the cabbage into thin strips and parboil them in a saucepan with the vinegar, ginger and salt. Peel the potatoes and grate them coarsely on a grater. Rinse in a colander with cold water to remove the starch.

Fry the potatoes in an oil bath. Mix the mustard, chili sauce and honey in a bowl. Stir well.

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