Summary

Ingredients

• 750 g savoy cabbae
• 1 tablespoon butter
• 2 tablespoon flour
• 50 g onion (s), diced
• 40 g smoked bacon, diced
• liter ⅛ cream
• salt and pepper
• nutmeg
• 400 g Nurember rilled sausaes

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Instructions

1. Slice the savoy cabbage without thick ribs into fine strips. Bring 1/2 liter of water to the boil with salt, and boil the cabbage in it.
2. Melt the butter, fry the onion and bacon in it until translucent, dust with flour and let it froth briefly. Add 1/2 l cabbage stock, stir and simmer for about 10 minutes. Drain the cabbage well in the sieve, squeeze it out well and add it to the sauce. Stir in the cream and season to taste with salt, pepper and nutmeg.
3. In the meantime, pierce the sausages several times and fry them brown all over in a little fat.
4. Boiled potatoes taste good with it.