Savoy cabbage stew

Ingredients for 4 servings:

• 1 head of savoy cabbage, medium-sized
• 2 tbsp butter or margarine
• 1 liter broth, clear, possibly instant
• 250 g tomatoes
• 150 g spaghetti or other small pasta
• 1 jar of sausages (cocktail sausages), approx. 250 g
• 3 bay leaves
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Trim and quarter the savoy cabbage, remove the stalks, and cut the cabbage into strips. Heat the fat in a large pot and sauté the savoy cabbage, stirring occasionally, until it has slightly collapsed. Deglaze with the stock, add the bay leaves, and bring to a boil. Meanwhile, trim and wash the tomatoes, remove the stems, and cut the tomatoes into wedges. Add the tomatoes and pasta to the stock and cook over medium heat for about 10 minutes. Remove the bay leaves 5 minutes before the end of the cooking time and add the sausages. Finally, season everything with salt and pepper.