Nuremberg sausages on savoy cabbage

Name: Nuremberg sausages on savoy cabbage
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Head of young savoy cabbage (approx. 800 g); 500 g Carrots; 1 Onion; 4 TABLESPOONS Butter or margarine; 1/4 l Vegetable broth (instant); 1/4 l Milk; 1 TABLESPOON grainy mustard; 2 TABLESPOONS Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Package of deep-frozen Rösti-Taler (8 pieces; 300 g); 12 (à 30 g) Nuremberg bratwursts; 7-10 Tbsp Parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Head of young savoy cabbage (approx. 800 g)
500 g Carrots
1 Onion
4 TABLESPOONS Butter or margarine
1/4 l Vegetable broth (instant)
1/4 l Milk
1 TABLESPOON grainy mustard
2 TABLESPOONS Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Package of deep-frozen Rösti-Taler (8 pieces; 300 g)
12 (à 30 g) Nuremberg bratwursts
7-10 Tbsp Parsley

Directions

1
Clean the savoy cabbage, quarter it and remove the stalk. Cut the savoy cabbage into strips and wash. Peel, wash and slice the carrots. Peel and finely chop the onion. Fry the savoy cabbage, carrots and onion in 2 tablespoons of hot fat.
2
Mix the stock (up to 3 tablespoons), milk and mustard and pour over the vegetables. Cook for about 15 minutes. Stir the remaining stock and flour until smooth, add and simmer for about 5 minutes. Season vegetables with salt and pepper.
3
Bake Rösti on a baking tray in a preheated oven (electric oven: 225 ° C/ gas: level 4) for 12-15 minutes. Fry the fried sausages in the remaining fat while turning for approx. 7 minutes. Arrange vegetables with sausages and Rösti on a plate.
4
Garnish with parsley leaves.