Kohlbrot mit wurstchen (German cabbage and sausage bread)

A traditional German bread that contains two of the cuisine's most loved ingredients: sausage and cabbage. It tastes smoky-intense and hearty from the sausages, while also remaining moist and chewy on the inside from all that cabbage in it. 
Pretty good on its own or with a spread, but also perfect for a soup that matches its earthy tones. For example, we had it with a British-Scottish cheddar and beer soup. The match was made in the heaven of pubs ;).
Anyway you'll have it, enjoy.
Recipe source: the Essen und Trinken magazine, No 2 / 2011.

Last year: Mini cheesecakes in ramekins, with lime and honey.
Two years ago: Easy Spanish tapas (with deli meats) and Kolokitho Keftedes (Greek zucchini fritters).



Ingredients:

• 150 g white cabbage
• 50 g yellow onion
• 250 g little sausages
• 1 tablespoon butter
• 1 tablespoon caraway fruit
• 1 tablespoon sweet paprika powder
• 2 teaspoons salt
• 20 g fresh yeast
• 400 g wheat flour (type 1050)
• 2 tablespoons beetroot syrup (you can replace with caramel syrup)
• 200 ml cream (at room temperature)
• extra flour for working (possibly)

Finely chop up the cabbage and onion and slice the sausages. Heat the butter in a large frying pan and add the onion. Saute it until softened, then add the cabbage. In another pan fry the sausages for about 5 minutes, then add the caraway and paprika to them.

Mix well in both pans and leave everything aside (turning the heat off). Get the flour and the cream. Dissolve the yeast in 150 ml water and also add the syrup to it. Let it stand for 10-15 minutes.

Measure the flour and mix it with the salt. Add the yeast water and the cream and mix well.

After five minutes of working it, let it rest, covered, at room temperature for one hour. After one hour punch it down and incorporate the cabbage and sausage bits into it. Shape it into a round loaf.

Let it rest for one more hour. When the time is up, preheat oven to 200 degrees C and put the bread in it. Bake for 40-50 minutes or until a skewer inserted inside comes out clean.
Take out and allow to cool a bit:

Slice and let the smell invade your senses :)

It's done, dig in!