Austrian Breakfast Tacos with Spicy "Sauerkraut" and Summer Sausage
- 3 ounces summer sausage, cubed
- 4 eggs, beaten
- 2 tablespoons freshly shredded Parmesan cheese
- 4 taco-sized corn tortillas
- Spicy sauerkraut (recipe follows)
- Cilantro for garnish (optional)
- 2 tablespoons olive oil
- 1 red onion, thinly sliced
- 2 cloves garlic, chopped
- 3 cups shredded purple cabbage
- ½ teaspoon salt
- 1 tablespoon white sugar
- ½ teaspoon red chili flakes
- 3/4 cup chicken or veggie stock (or water), divided
- 2 teaspoons white wine vinegar
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cabbage, purple (3 cups)
- Cilantro (1)
- Garlic (2 cloves)
- Red chili flakes (1/2 teaspoon)
- Red onion (1)
- Meat
Sausage, summer (3 ounces)
- Canned Goods
- Chicken or veggie stock (3/4 cup)
- Sauerkraut, Spicy (1)
- Condiments
- White wine vinegar (2 teaspoons)
- Cooking & Baking
- Olive oil (2 tablespoons)
- Salt (1/2 teaspoon)
- White sugar (1 tablespoon)
- Bread & Baked Goods
- Taco-sized corn tortillas (4)
- Dairy
- Parmesan cheese (2 tablespoons)
- Refrigerated
- Eggs (4)
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Published July 27, 2011 (1 year ago).
3 people saved this recipe.
