Red and white cabbage salad with Nuremberg sausages
With our colour-fresh variant, we not only show how versatile the Nuremberg sausage is, but also how versatile cabbage can be too.
Remove the outer leaves from the white cabbage, cut the cabbage up and cut out the stalk. Cut the cabbage into fine strips or slice it on the vegetable slicer and prepare it separately. Peel and dice the onions. Add the onion, bacon, vinegar, oil, salt and pepper to the white cabbage and mix thoroughly.
Leave everything to steep for an hour and season again with salt, pepper and possibly vinegar.
In parallel, mix the red cabbage, season with vinegar, salt, pepper and sugar to taste. Again, leave in steep for about 1 hour. Mix the two cabbage salads slightly with one another before serving.
Fry the Nuremberg Rostbratwurst sausages in a frying pan until golden brown and serve on the mixed cabbage salad.