John Myers
Ingredients for 3 servings:
- ½ head of savoy cabbage
- 2 carrots
- 3 tbsp oil
- ½ tsp vegetable broth, instant
- 100 ml water
- 400 g Spätzle, from the refrigerated section
- 12 bratwursts (Nuremberg bratwursts)
- salt and pepper
- Parsley, chopped
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Nuremberg sausages and spaetzle with savoy cabbage
Cut the savoy cabbage into thin strips. Peel and finely dice the carrots. Heat 2 tablespoons of oil in a pan and sauté the vegetables for about 5 minutes. Add 100 ml of water, bring to a boil, and stir in the instant broth. Stir in the spaetzle and simmer for about 5 minutes. Season with salt and pepper. Meanwhile, heat the remaining oil in a second pan and fry the grilled sausages. Remove from the pan, halve, and add to the spaetzle. Sprinkle with parsley and serve.
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