Carrot and Savoy Cabbage Stew with Sausage

Summary

Ingredients

• 4 sausages, smoked
• 1 small savoy cabbage
• 250 g carrot (s)
• 400 g potato (s), mainly waxy
• 20 g clarified butter
• 1 tablespoon beef broth, grained
• Salt and pepper
• 250 ml water

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Instructions

1. Quarter the savoy cabbage, liberally remove the stalk, cut into fine strips and wash, drain on a sieve. If necessary, peel the carrots and cut into fine cubes, peel and wash the potatoes and cut into fine cubes.
2. Melt the clarified butter in a saucepan, briefly sear the diced carrots and strips of savoy cabbage, then add the diced potatoes, deglaze with water and bring to the boil. Season to taste with salt, pepper and the granulated broth, cook for a good 15 minutes over a medium flame, stir everything at least once in between.
3. In the meantime, cut the sausages into slices and add to the stew after 10 minutes. Stir everything well again before serving.
4. The leftovers still taste good the next day when warmed up, but the stew is not suitable for freezing, as the potatoes will no longer taste good.