Savoy cabbage stew à la Klaus

Ingredients for 10 servings:

• 2 heads of savoy cabbage (about 2.5 kg)
• 1 ½ liters vegetable broth or beef broth
• 1.2 kg bratwurst, raw, coarse
• 4 onions, diced
• 1 ½ kg potatoes, cut into approx. 1 cm cubes
• 2 tbsp oil
• 1 tsp salt
• 1 pinch(s) of pepper
• 500 ml Cremefine for cooking

Instructions

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

spicy stew for autumn

Remove the outer leaves from the savoy cabbage, halve them, and cut out the stalk. Then cut into small pieces and blanch briefly in the broth. Then pre-cook the potato pieces in the broth for about 10 minutes. Reserve the broth. Remove the sausage from its skin and form into balls. Fry the balls with the diced onions in a non-stick pan, remove from the pan, and set aside. Now fry the savoy cabbage in batches in the sausage fat (add oil if necessary). Then put all the ingredients in a large pot and top up with the broth, season well with salt and pepper (a little more sparingly if using beef broth), and simmer gently. After about 50 minutes, add the Cremefine and let it stand for another 10 minutes. The dish tastes even better reheated – hence the large amount in the preparation. It also freezes well.