Bell pepper and cabbage salad preparation (about 45 min):
Peel and finely dice onion, cut green from young onion, chili and chives into rolls. Remove seeds from peppers, clean and cut into strips.
Mix the sausage meat with egg yolk, a little bit of chives and onions, season with pepper and form small burgers.
Remove the outer leaves from the white cabbage, remove the stalk, cut into narrow strips, salt a little, knead a little by hand. Add paprika, green onion, remaining chives and chili. Stir in wine vinegar, olive oil, season with salt and pepper and let stand for about an hour. Then pour into a suitable bowl.
Place the burgers on a preheated, oiled grill, cook until juicy on both sides, arrange on an oval plate, stir well the yogurt with mustard, a little chive and the rest of the chili, season with salt and pepper – form over the burgers and garnish with sprigs of marjoram. Serve the leaf salad separately.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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