Crispy white sausage with creamed savoy cabbage

Name: Crispy white sausage with creamed savoy cabbage
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1.2 kg Savoy cabbage; 300 g Leeks; 40 g Butter; 200 g Vegetable broth; 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 60 g Panko (Japanese bread flakes); 1/4 TEASPOON ground caraway; 1/2 TEASPOON dried marjoram; 4 White sausages (approx. 100 g each); 1 egg (size M); 2 TABLESPOONS Flour; 200 ml Sunflower oil; 2 Pretzel Bars; 1/2 bunch Parsley

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1.2 kg Savoy cabbage
300 g Leeks
40 g Butter
200 g Vegetable broth
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
60 g Panko (Japanese bread flakes)
1/4 TEASPOON ground caraway
1/2 TEASPOON dried marjoram
4 White sausages (approx. 100 g each)
1 egg (size M)
2 TABLESPOONS Flour
200 ml Sunflower oil
2 Pretzel Bars
1/2 bunch Parsley

Directions

1
Clean, wash, quarter, remove stalk and cut cabbage into strips. Clean, wash and cut leek into rings. Heat butter in a pot. Steam leek and cabbage for about 5 minutes.
2
Deglaze with broth, add cream, season with salt and nutmeg. Bring to the boil once and stew covered over medium heat for about 10 minutes.
3
In the meantime crumble Panko finely. Mix in caraway and marjoram. Remove sausage skins. Whisk the egg. Turn sausages one after the other in flour, egg and Panko. Heat the oil in a high pan to 160-170 °C and fry the sausages for about 4 minutes.
4
Cut the bread in half horizontally and toast until crispy. Wash parsley, shake dry, pluck leaves from the stalks, chop and stir into the cabbage. Serve everything.