Hidden peas in savoy cabbage sausage meat

Ingredients for 2 servings:

• 230 g bratwurst, coarse
• 450 g potatoes
• 8 leaves of savoy cabbage (light, small leaves)
• 150 ml vegetable stock
• 50 g ham
• 100 g peas, frozen
• Salt
• Pepper, black from the mill
• Caraway, to taste

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 4 hours 1 minute; Total time approx. 4 hours 41 minutes

with peas and potatoes and ham, recipe for a 1.5 l slow cooker, 120 watts

Cut out the thick central rib from the savoy cabbage leaves and blanch the leaves in boiling salted water for 1 minute. Then immerse the leaves in cold water and drain well. Pour the stock into the crock-pot and set the heat to high. Finely dice the potatoes and add them to the stock. Add the ham and stir everything together. Press the sausage meat out of the sausage skins, season to taste, and divide into 4 equal balls. Divide the frozen peas into 5 portions of 20g each. Add 1 x 20g peas to the crock-pot, season with salt and pepper, and stir. Fill each sausage meat ball with 20g of peas and wrap them in 2 savoy cabbage leaves. Place the savoy cabbage wraps, seam-side down, on top of the potatoes in the crock-pot. From now on, let them simmer, covered, on high for 4 hours. Arrange the potatoes on a plate, place the savoy cabbage rolls next to them, garnish and serve.