Bratwurst in puff pastry with savoy cabbage

Ingredients for 4 servings:

• 350 g puff pastry, frozen or chilled
• 2 tbsp oil for frying
• 4 sausages
• 1 egg(s)
• 400 g savoy cabbage
• 1 tbsp clarified butter
• 200 g cream
• salt and pepper
• nutmeg
• 1 onion(s)
• 2 tbsp butter
• 1 tbsp wheat flour
• 200 ml vegetable stock
• salt and pepper
• ½ bunch parsley, flat

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Thaw the puff pastry if necessary. Heat oil in a pan and briefly fry the sausages until golden brown. Remove from the pan and drain on kitchen paper. Roll out the puff pastry and cut it to size so that the sausages can be easily wrapped. Wrap the sausages individually in the puff pastry and place them on a baking tray lined with baking paper. Preheat the oven to 200°C (top/bottom heat). Beat the egg and brush the sausage parcels with it. Place the tray in the preheated oven and bake for about 20 minutes until golden brown. In the meantime, trim the stalks from the savoy cabbage, wash the leaves, drain well, and cut into fine strips. Heat clarified butter in a pan, briefly sauté the savoy cabbage strips, and add the cream. Season with salt, pepper, and nutmeg. Simmer everything over medium heat until the savoy cabbage is tender. For the sauce, peel and finely chop the onion. Heat butter in a saucepan, sauté onion, dust with flour, add vegetable stock, and stir well. Simmer the sauce for about 6 minutes while stirring, then season with salt and pepper. Finely chop the parsley and stir into the sauce. Remove the sausage parcels from the oven, cut diagonally, place on plates, pour the sauce over them, and add the savoy cabbage.