Sausage slices with pointed cabbage and carrots

Name: Sausage slices with pointed cabbage and carrots
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Head pointed cabbage (approx. 800 g); 800 g Carrots; 1 Onion; 2 TABLESPOONS Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp freshly grated nutmeg; 1 TABLESPOON Sunflower oil; 6 Fried sausages (à approx. 80 g); 1 TABLESPOON Flour; 200 ml Milk; 100 g Whipped cream; 7-10 Tbsp Pepper; 4 Stem(s) Parsley

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Head pointed cabbage (approx. 800 g)
800 g Carrots
1 Onion
2 TABLESPOONS Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp freshly grated nutmeg
1 TABLESPOON Sunflower oil
6 Fried sausages (à approx. 80 g)
1 TABLESPOON Flour
200 ml Milk
100 g Whipped cream
7-10 Tbsp Pepper
4 Stem(s) Parsley

Directions

1
Clean, wash and cut the pointed cabbage into slices. Peel, wash and cut carrots into sticks. Peel onion and cut into strips
2
Heat the fat in a large pan. Fry the onion, pointed cabbage and carrots in it in portions for approx. 3 minutes, turning them over. Season with salt and nutmeg. Add 4 tablespoons of water and braise in the closed pan for about 8 minutes
3
Heat the oil in a second pan. Fry the sausages for about 6 minutes while turning. Remove and keep warm. Dust flour into the frying fat. Add milk and cream while stirring. Bring to the boil and simmer for about 1 minute. Season to taste with salt and pepper. Wash parsley, shake dry, pluck leaves from the stalks and chop. Cut the sausage into slices and add to the sauce. Arrange vegetables and shredded meat. Sprinkle with parsley