John Myers
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Savoy Cabbage with Bratwurst
The perfect savoy cabbage with bratwurst recipe with a picture and simple step-by-step instructions.
Savoy cabbage
- Savoy cabbage fresh
- Potatoes
- Bacon
- Butcher’S onion
- Vegetable broth (in my KB)
- Salt and lovage coarse
- Nutmeg and black pepper from the mill
- Star anise and cinnamon
- Cream cheese
- Cream 30% fat
- Butter
Meat side dish
- Veal sausage
- Smoked Mettwurst
- After cleaning the savoy cabbage, cut it into fine strips. Cut the potatoes into thin slices.
- In a sufficiently large saucepan, the bacon and onion that have been diced are seared lightly. Now place alternating layers of savoy cabbage and potatoes in the pot. Sprinkle with the listed spices after each layer.
- Now pour in the vegetable stock and put the lid on. Simmer on medium heat for 10 minutes without opening the lid.
- Now remove the lid and add the remaining ingredients. Mix well and add 1/4 liter of water. Put the lid on and let it simmer for 15 minutes.
- During this time they fry the veal sausages and give them a nice roast.
- When the cooking time is over, mix the savoy cabbage well and roughly pound through. Possibly add a little more cream and bind with butter. Now arrange on a plate. Drizzle the fat from the sausages over the vegetables. Savoy cabbage should be eaten really hot – then it tastes best. It tastes even better when it is warmed up a second time.
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