Recipes

The Wursthutte

Red Cabbage and Sausages

How to prepare

Click the buttons below to scroll down to see how to prepare the recipe:

IngredientsMethod
The Wursthutte
The Wursthutte

Ingredients

500 g

Red Cabbage finely sliced approximately 10mm

1

Apple finely sliced or grated

1½ tsp

Salt

½ tsp

White pepper

¼ cup

Water

3

Cloves

1 tsp

Corn flour

½

Onion sliced

50 g

Butter

1½ tsp

Brown sugar

¼ cup

Red wine

2

Bay leaves

2 soup spoons

Cranberry Jelly

1 soup spoon

White wine vinegar
The Wursthutte
The Wursthutte

Method

  • Fry onion until soft
  • Add red cabbage, salt, sugar, pepper, cloves, red wine and water
  • Bring to the boil
  • Cover with a lid and reduce heat to very low
  • Cook for 20 minutes or until the cabbage is soft
  • During this cooking time cook your favourite sausages
  • Add cranberry jelly to cabbage and mix well and increase heat to simmer
  • Mix cornflour with vinegar and add to the cabbage while stirring
  • Serve with crusty bread and/or boiled potatoes

Tip

  • Any sausages will accompany the red cabbage. Use your favourite. Or serve with some smoked ham, kassler or turkey.
The Wursthutte

Meet Stephan Muller
The Wursthütte owner since 2013.

Old Werner Muller started the Wursthütte Butcher Shop in Malvern more than 35 years ago. His goal was to produce the most authentic sausages for his Australian customers. His quality standards were extremely high. The Wurst (sausage) had to be so perfect that you could sell it in any European butcher shop from Zurich to Vienna. Werner’s nephew, Stephan Muller, arrived from Luzern Switzerland thirteen years ago to help out his uncle. He always wanted to learn this traditional craft from him. Stephan, a sixth-generation Butcher, later became the owner of the Wursthutte in 2013. Today, Stephan continues the family legacy in a very competitive market.

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