| Quantity | Ingredient |
|---|---|
| 600 g | Flowers cabbage |
| 600 g | Potatoes |
| 200 g | Green beans |
| 200 g | Carrots |
| 200 g | Asparagus |
| 200 g | Peas |
| Salt | |
| 1 tsp | Sugar |
| 40 g | Butter |
| 40 g | Wheat Flour Type 405 |
| 0,5 l | Vegetable broth |
| 1 | Egg Yellow |
| 4 tbsp | Cream |
| White Pepper | |
| Ground nutmeg | |
| 500 g | Krakow sausage |
For Leipziger Allerlei, first clean the cabbage, place in a pot, cover with water, bring to the boil, add salt and cook for 10 to 15 minutes on medium heat. Boil potatoes as salt potatoes. Clean the green beans, cover with 1/2 l water and bring to the boil. In the meantime, peel the carrots, cut into slices and add to the beans. Peel the asparagus, cut into small pieces and add to the Leipziger Allerlei. Pick peas from the pod and add to the vegetables. Add some salt and sugar. Cook all kinds of Leipziger food, lift it out of the vegetable broth with a skimmer and keep it warm. In a saucepan let out butter. Sweat the flour in it while stirring. Deglaze with vegetable broth. Stir with a whisk. Leave to simmer until a creamy sauce is obtained. Take the pot off the stove. Mix the egg yolk with the cream and stir into the sauce. Season with white pepper, salt and nutmeg. Cut the Krakauer sausage into slices. Brown in a coated pan without fat. Cut flowers cabbage into florets and arrange Leipziger Allerlei all around. Cover with Krakauer sausage and add salt and potatoes.
Servings: 6, Difficulty:
Preparation time: 30 minutes, Total duration: 1 hour