Ingredients
Main course
- 750 g Savoy cabbage
- 1 L water
- Salt
- 1 onion
- 30 g butter
- 250 ml meat stock
- 1 tbsp flour
- 50 g cream
- Black pepper
- 2 tbsp oil or butter
- 24 Nuremberg Rostbratwursts
Creamed Savoy cabbage with rostbratwursts
Kids will like this one, as Savoy cabbage has a milder flavor than other types of cabbage. Just add some delicious Nuremberg Bratwursts – bon appetit!
PREPARATION
- Prep the cabbage by separating the leaves from the core. Add the salt to the water and bring to the boil. Then blanch the cabbage in small portions at a time. Refresh in cold water, trim away the tough center stems and then coarsely chop the cabbage leaves.
- Peel and dice the onions. Melt the butter in a saucepan, add the diced onions and sauté gently until translucent. Add the cabbage, pour over the meat broth and then leave to cook for 20 minutes.
- Whisk the flour into the cream, and stir into the pan until thickened. Briefly bring to the boil, then season with salt and freshly ground pepper to taste.
- Fry the Nuremberg Rostbratwursts in a pan for 6 minutes. Serve the Savoy cabbage with the rostbratwursts and with boiled or mashed potatoes.
