Savoy cabbage and sausage pan

Ingredients for 2 servings:

• 2 sausages
• 400 g savoy cabbage, washed, cut into strips
• 2 tbsp fat for frying
• 1 medium-sized onion(s), diced
• ⅛ liter broth
• some pepper
• some curry powder
• some nutmeg, grated
• e.g. Worcestershire sauce or Maggi
• 1 tsp cornstarch or locust bean gum (2 g), mixed with a little water
• some sugar or other sweetener

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

also good with Mettwurst or meatballs

First, slice the sausages and fry them in a little of the fat until browned, then remove from the pan and set aside. Sauté the diced onions in the remaining fat. Then add the savoy cabbage and sauté, gradually adding the broth and letting the cabbage wilt. Season with curry powder, pepper, and nutmeg, adding broth if desired. Thicken with cornstarch, add a little sweetener, and season with Worcestershire sauce to taste. Heat the sausage slices in the cabbage. Serve with mashed potatoes.