Spring Cabbage with Mushrooms, Frankfurters and Shrimps (#1858)

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  • 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 Shiitake Mushrooms dried
  • 1 Scallions, Spring Or Green Onions sliced
  • 2 Garlic Cloves sliced
  • 50 grams Frankfurters (Hot Dogs) or other thin good quality sausage
  • 2 tsp Sunflower Oil
  • 200 ml Water
  • 1/4 tsp Juniper Berries ground
  • 1/2 tsp Sage dried
  • 1/2 tsp Lemon Juice
  • 1/2 Tbsp Parsley Leaves chopped finely
  • 1/2 Tbsp Celery Leaves de facto spring celeriac leaves, chopped finely
  • 1 Salt
  • 1 Black Pepper ground


  1. 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.
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