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Braised creamed savoy cabbage with bratwurst dumplings

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Ingredients for 4 servings:

  • 1.2 kg savoy cabbage
  • 1 tbsp lard
  • some water
  • 2 stock cubes
  • 1 tsp, heaped thyme, dried
  • 1 pinch(s) nutmeg, ground
  • 200 g cream
  • 1 tbsp, heaped mustard, medium hot
  • 400 g bratwurst, coarse, raw
  • n. B. Pfeffer

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cut the savoy cabbage into eighths and into strips. Heat the lard and roast the savoy cabbage in it until lightly browned. Deglaze with water. Add the stock cube, thyme, and nutmeg and simmer for 10 minutes. Press the sausage mixture out of the casing and roll into small balls. Add the cream, mustard, and sausage balls to the cabbage and continue simmering until the sausage is cooked. Season with pepper. Serve with potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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