Savoy cabbage rolls with bratwurst filling

Ingredients for 2 servings:

• 1 head of savoy cabbage
• 2 sausages, coarse
• 4 tsp mustard, medium hot
• 1 onion(s)
• 2 tbsp olive oil
• 100 ml cream
• salt and pepper
• nutmeg
• possibly sauce thickener

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Remove the coarse stalks from four large savoy cabbage leaves and blanch them in salted water for 2 minutes. Lay them on a kitchen towel to dry, reserving the cooking water. Remove the skins from the sausages and cut them in half. Brush each savoy cabbage leaf with 1 teaspoon of mustard and place half a sausage on top. First fold the sides inwards and then roll them up. Secure them with toothpicks. Cut the onion into strips. Heat the oil in a pan and fry the roulades over medium heat until they have taken on some color. Then add the onion strips and sauté until translucent. Pour in about 150 ml of the cooking water, reduce the heat, and simmer slowly with the lid on for about 15 minutes. Remove the roulades and keep warm. Bring the sauce to a boil, season with salt, pepper, and nutmeg, and pour in the cream. Thicken with a gravy thickener, if desired. Serve with boiled potatoes or mashed potatoes.