• ¼ lb. smoked kobassa
  • 8 smoked pork ribs
  • ½ small cabbage
  • 2 small kohlrabi
  • 2 cloves garlic
  • 1 medium onion
  • ½ cup cider vinegar
  • 1 tbs. Demerrarra sugar
  • salt and white pepper
  • ¼ cup dry sherry
  • 1 tsp. chili flakes
  • 4 tbs. Kozlik's German Mustard
  • 2 tbs. olive oil


  1. Cube the kobassa, and separate the ribs.
  2. Slice the cabbage and cut the kohlrabi bulbs into strips. Chop the garlic and ½ slice the onion. Rough chop the kohlrabi leaves and their stems, and powder the chili flakes.
  3. In a wide, heavy pan heat the oil over medium heat and fry the kobassa and ribs until browned.
  4. Remove the ribs, and add the onions. Sauté until the onion is transparent, then deglaze with the sherry.
  5. Add the garlic, and sauté for a minute or two. Add the vinegar, salt, pepper, sugar, and chili powder, and cook until you have a saucy combination, about 10 minutes. Stir in the mustard.
  6. Add the cabbage and kohlrabi bulb, and stir to coat with the sauce. Cook for 5 minutes and add the ribs.
  7. Keep stirring until most of the sauce has evaporated. Add the kohlrabi leaves.
  8. Cook for a couple of minutes, and serve. Garnish with salt and pepper.