Summary

Ingredients

• 1 head savoy cabbage
• 2 sausages, coarse
• 4 teaspoons mustard, medium hot
• 1 onion (s)
• 2 tablespoon olive oil
• 100 ml cream
• salt and pepper
• nutmeg
• possibly sauce thickener

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Instructions

1. Remove the coarse stalk from four large savoy cabbage leaves and blanch in salted water for 2 minutes. Place on a kitchen towel to dry, save the cooking water.
2. Remove the skin from the sausages and cut in half. Brush one savoy cabbage leaf with 1 teaspoon of mustard and put half a sausage on top. First fold the side panels inwards and then roll them up. Fix with toothpicks.
3. Cut the onion into strips.
4. Heat the oil in a pan and fry the roulades in it at medium temperature until they have turned some color. Then add the onion strips and sauté until translucent.
5. Add approx. 150 ml of the cooking water, reduce the temperature and cook slowly with the lid on for approx. 15 minutes.
6. Take out the roulades and keep warm. Bring the sauce to the boil, season with salt, pepper and nutmeg and pour on the cream. Tie with a sauce thickener if desired.
7. There is also boiled potatoes or mashed potatoes.