Savoy Cabbage with Meat Sausage
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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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