Summary

Ingredients

• 750 g pointed cabbae
• 500 g potato (s)
• 4 large sausages, fresh
• 50 g bacon
• 1 large onion (s)
• 0.25 liter ¼ broth
• liter ⅛ cream
• salt and pepper
• nutmeg

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Instructions

1. Peel the potatoes and cut into cubes, cut the pointed cabbage into large slices and set aside.
2. Dice the bacon and onion, cut the sausage into slices and then brown in a pan while stirring constantly.
3. Then layer the potatoes and the pointed cabbage alternately with the sausage, bacon and onion mixture in a saucepan, seasoning with salt, nutmeg and pepper. Pour the broth over it and then cook for about 35-40 minutes.
4. Then add the cream to taste.