Summary

Ingredients

• 1 pointed cabbage, (approx. 750 g)
• 400 g potato (s)
• 350 g carrot (s)
• 1 onion (s)
• 40 g butter
• 1 liter vegetable stock
• 2 tablespoons oil
• 8 piece (s) bratwurst, (Nuremberg grilled sausages)
• 1 cup whipped cream, (200 g)
• 3 tablespoon sauce thickener, lighter
• salt and pepper
• 1 tablespoon mustard, medium hot
• 0.5 ½ pot marjoram

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Instructions

1. Clean, wash and quarter the cabbage. Cut out the stalk. Cut the cabbage into wide strips. Peel, wash and halve the potatoes. Clean, peel and slice the carrots. Peel and roughly dice the onion. Heat 10 g of fat in a saucepan. Sauté the onion in it. Add the cabbage, potatoes and carrots and cook for about 5 minutes.
2. Deglaze the vegetables with the broth and cover and cook over low heat for about 15 minutes.
3. In the meantime, heat the oil in a pan and fry the sausages over a medium heat for 10 minutes, turning them several times. Add the cream to the stew. Stir in the sauce thickener and bring to the boil again briefly. Season the stew with salt, pepper and mustard to taste.
4. Wash the marjoram, shake it dry and pluck the leaves from the stems. Cut the grilled sausages into small pieces. Arrange the stew with the grilled sausages on plates. Sprinkle with marjoram leaves and serve immediately.