Savoy Cabbage Stew with Sausage Meat

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	30 mins
Total Time	1 hr
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Peel the potatoes, cut in half and cook in salted water for 20 minutes.
Squeeze the meat out of the fresh, coarse sausages, which is easier with thick sausages than with Thuringians, and cut it up.
Sear the roast in a saucepan with a little vegetable cream until it is no longer red. Then add the creamed sausage and let it melt while stirring, do not boil. Dice the boiled potatoes or cut into small pieces and add.
Let it heat up briefly, season to taste with salt and pepper from the mill.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.