Pointed cabbage and spaetzle casserole with Nuremberg bratwurst

Ingredients for 4 servings:

• 1 small pointed cabbage
• 1 onion(s)
• 200 ml vegetable stock
• salt and pepper
• Nutmeg, freshly grated
• some sauce thickener
• 1 pack of Spätzle, from the refrigerated section, approx. 500 g
• 12 Nuremberg bratwursts
• Oil for frying
• 150 g Gouda, grated

Instructions

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

uncomplicated

Clean the pointed cabbage and cut into not-too-fine strips. Peel and dice the onion. Fry both in a little oil in a wide pan. Deglaze with the vegetable stock and season with salt, pepper, and nutmeg. Simmer for 5 minutes. If you still have some vegetable stock, you can thicken it with a little sauce thickener. Cook the spaetzle in salted water according to the package instructions and drain. Fry the sausages in a little oil in a pan until they are all coated. Mix the cabbage and spaetzle and place in an ovenproof dish. Place the sausages on top and cover everything with the grated cheese. Bake in an oven preheated to 200°C (top/bottom heat) or 180°C (fan oven) for about 18-20 minutes on the middle rack.