Eichkatzerl`s Cream Sausage
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 head savoy cabbage
- 1 medium onion (s)
- 1 cup cream
- clarified butter
- Salt and pepper
- nutmeg
- sugar
- flour
Print Recipe
Pin Recipe Instructions
- Bring salted water to a boil in a large saucepan.
- Remove the outer leaves of the savoy cabbage and quarter the savoy cabbage. Be sure to leave the stalk on!
- Cook the savoy cabbage quarters in salted water until they are still bite. This takes about 15 minutes. I prick the savoy cabbage with a meat fork. If the fork goes through well, the savoy cabbage is ready.
- Now take the savoy cabbage quarters out of the pot and put them briefly in ice water. This is the only way to maintain the beautiful green color.
- Then remove the stalk and cut everything into larger patches. Let cool down.
- Dice the onion and sauté in the clarified butter in a saucepan until translucent. Sprinkle some sugar over it and let it caramelize.
- Now add the savoy cabbage, salt, pepper and season with nutmeg. Fry everything a little, then deglaze with cream (I usually only use half a cup, but it`s a matter of taste).
- Bring everything to the boil briefly. If you want some binding, dust some flour over everything and cook briefly until the desired binding is achieved (I actually don`t do it).
- Season to taste again if necessary.
- Admittedly, the preparation is a little more time-consuming than normal cream sausage, but in my opinion it is worth it. Because the bitter substances are almost lost through cooking. The savoy cabbage becomes very fine in taste and slightly sweet.
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