Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 head savoy cabbage
- 0.5 liter ½ vegetable stock
- 75 g tomato paste
- 20 g flour
- 30 g butter
- 500 g meat sausae
- 2 small onions
- salt
- pepper
- Paprika powder, hot pink
- Oil, for frying
Print Recipe
Pin Recipe Instructions
- Clean and wash the savoy cabbage and cut into strips. Cover and simmer in the boiling broth for 10 minutes. Drain the cabbage while collecting the broth.
- Heat the butter in a saucepan and sweat the flour and tomato paste. Deglaze with the cabbage stock until a creamy sauce is formed. Bring to the boil while stirring, add a little more stock if necessary. Season to taste with salt, pepper and paprika. Fold the savoy cabbage into the sauce and set aside, covered.
- Halve the meat sausage lengthways and cut into slices. Dice the onion. Fry both in a pan. Then add the sausage and onions to the savoy cabbage and mix well. Season again to taste.
- This goes well with mashed potatoes.
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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.
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