Summary

Ingredients

• 1 kg potato (s)
• 2 carrot (s)
• salt and pepper
• 1 small Head savoy cabbage
• 4 onion (s)
• 2 tablespoon butter
• 200 ml vegetable stock
• 300 ml milk
• nutmeg
• 100 ml whipped cream
• 75 g cream cheese
• 300 g sausaes (rilled sausaes)
• 1 tablespoon oil
• Chives, rolls

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Instructions

1. Peel the potatoes and carrots and cut them into pieces. Cook in salted water until cooked.
2. In the meantime, clean and wash the savoy cabbage and cut into strips. Dice the onions. Heat 1 tablespoon butter. Fry the onion cubes until translucent. Add the cabbage, season with salt and pepper. Let simmer for about 5 minutes. Deglaze with broth, cover and cook for another 8 minutes.
3. Heat milk. Drain the potato and carrot vegetables and mash with hot milk. Season to taste with salt, pepper and nutmeg. Refine the savoy cabbage with cream and melt the cheese in it.
4. Fry the sausages in the hot oil for 2-3 minutes while turning. Put half of the savoy cabbage in a large baking dish. Place the sausages on top, cover with the remaining savoy cabbage. Spread the puree on top. Bake in a preheated oven at 200 ° C for 35-40 minutes.
5. In the meantime, cut the onions into rings. Fry in 1 tablespoon of hot butter. After about 20 minutes of baking time, spread the onions on the casserole.
6. Serve garnished with chives.