Spring Cabbage with Mushrooms, Frankfurters and Shrimps

Ingredients

• 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 each mushrooms
• shiitake dried
• 1 each scallions
• spring or green onions sliced
• 2 each garlic cloves sliced
• 50 grams frankfurters (hot dogs) or other thin good quality sausage
• 2 teaspoons sunflower oil
• 200 millilitres water
• 1/4 teaspoon juniper berries ground
• 1/2 teaspoon sage dried
• 1/2 teaspoon lemon juice
• 1/2 tablespoon parsley leaves chopped finely
• 1/2 tablespoon celery leaves de facto spring celeriac leaves
• chopped finely
• 1 x salt
• 1 x black pepper ground

Instructions

1. 1 - Soak both kinds of mushrooms in 200 ml of water for about 1 hour, then remove them and set aside.
2. 2 - Prepare shrimps, then rinse them under cold water, and drain on paper towels.
3. 3 - Put in a small pot with shrimps' shells, heads, and tails together with water from soaking mushrooms.
4. Simmer for 15 to 20 minutes, then strain this liquid to a larger pot.
5. Shrimps' items are not needed any longer.
6. 4 - Add mushrooms and juniper to the pot, simmer for about 20 minutes without the cover.
7. Add some water if needed, but not too much.
8. 5 - In the meantime try to find a skillet.
9. Cut sausages in half lengthwise, then cut into 1-inch parts.
10. Saute sausages with spring onion and garlic in sunflower oil for 2 to 3 minutes, then add to the pot.
11. 6 - Add cabbage and sage, cook for about 5 to 15 minutes (it depends on what kind of cabbage you have).
12. Add some salt and pepper.
13. 7 - In the meantime saute shrimps in the same oil for 2 to 3 minutes.
14. When shrimps are ready sprinkle some lemon juice on them, and add to the pot together with parsley and celeriac leaves.
15. Stir everything together, do not cook any longer.
16. 8 - Try to consume with the toasted bread.