Savoy cabbage stew with sausage meat

Ingredients for 4 servings:

• 4 sausages, coarse, thick
• 4 potatoes
• 2 packs of savoy cabbage (creamed savoy cabbage), frozen
• Plant cream
• n. B. Salt and pepper from the mill

Instructions

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

Lightning-fast and tasty stew

Peel the potatoes, halve them, and boil them in salted water for 20 minutes. Squeeze the meat out of the fresh, coarse sausages (this is easier with thick sausages than with Thuringian sausages) and cut them into chunks. Brown the meat in a pan with a little vegetable cream until it no longer turns red. Then add the creamed savoy cabbage and stir until melted; do not boil. Dice the cooked potatoes or cut them into small pieces and add them. Heat briefly, then season with salt and freshly ground pepper.