Cabbage casserole with bratwurst

Ingredients for 3 servings:

• 800 g potatoes
• 1 m.-large pointed cabbage
• 5 sausages, fresh
• 3 m.-sized vegetable onion(s)
• 2 tbsp mustard
• 100 ml cream or sour cream
• 100 ml dry white wine
• 150 g cheese, in small pieces, e.g. sliced ​​or grated cheese
• salt and pepper
• marjoram
• n. B. Caraway
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Peel the potatoes and onions and cut into slices or rings. Cut the pointed cabbage into strips. Boil the potatoes and cabbage in salted water for about 20 minutes until al dente. Drain the broth and set aside 1 cup. Place the potato and cabbage mixture in a casserole dish and season generously with salt, pepper, marjoram, and caraway. In a pan, fry the sliced ​​bratwurst in a little oil and spread it on the casserole dish. In the same pan, fry the onion rings until lightly browned. Now add the cup of broth, the cream, the wine, and the cheese. Stir in the mustard and season with salt and pepper if desired. Once the sauce has thickened, pour it all over the sausages and bake in the oven at 180-200 degrees Celsius for 30 minutes. Tip: You can use pasta or rice instead of potatoes, and savoy or Chinese cabbage instead of pointed cabbage.