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Stuffed cabbage with mustard dressing, curry wurst sauce with onion, cabbage & apple salad, pretzel



Mustard dressing (use all)

Curry wurst sauce (use all)

Red cabbage (½ supplied)

Apple (½ supplied)

White onion (½ supplied)

Parsley (use all)

Lemon (½ supplied)

Pretzel (half per person)


WHAT YOU’LL NEED‭:‬ Medium sized saucepan, medium sized frying pan or char grill, chopping board, knife

PANTRY STAPLES‭:‬ Cooking oil (vegetable or grape seed)

ALLERGENS: Dairy, gluten, yeast, wheat

These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change slightly.



** Our videos now include the vegetarian method.

1. Preheat oven to 180 degree fan forced.

2. Char the onions: Preheat a char grill pan (or frying pan or barbecue). Roughly cut the onions into large chunks. Combine the onions in a bowl with a little oil and place in the pan over low to medium heat. Cook  the onions for 5 minutes or until they are charred.

3. Make the stuffed cabbage: Meanwhile, bring a medium pot of salted water to the boil. Cut half of the cabbage into wedges. Cook for 4 minutes or until softened. Finely slice half of the apple and combine with the mustard dressing. Stuff the blanched cabbage with the apple coated in the  mustard dressing. Place into a frying pan over a medium heat and cook for a couple of minutes on each side. Pour the remaining mustard sauce over and remove from the heat.

4. Prepare the salad: Slice the remaining apples and finely slice the remaining cabbage. Heat a splash of oil in a medium frying pan over medium heat. Cook the apples and cabbage for 2 minutes or until slightly softened then add the charred onions. Remove from the pan. Roughly chop the parsley. Combine all the ingredients with a squeeze of lemon.

5. Heat the pretzel: Place in the preheated oven for 3 minutes.

6. To serve: Place the salad on the serving plates and  top with the stuffed cabbage. Serve the curry wurst sauce  and the pretzel on the side.

For downloadable pdf version, click here.