Savoy cabbage puree with Nuremberg sausages

Name: Savoy cabbage puree with Nuremberg sausages
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g floury potatoes; 7-10 Tbsp Salt; 1 (approx. 750 g) cabbage; 1 Onion; 30 g Butter or margarine; 7-10 Tbsp Pepper; 1 big tomato; 1 TABLESPOON Oil; 12 small Nürnberger Rostbratwurstchen (à approx. 40 g); 150 ml Milk; 7-10 Tbsp Nutmeg; 7-10 Tbsp Parsley

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g floury potatoes
7-10 Tbsp Salt
1 (approx. 750 g) cabbage
1 Onion
30 g Butter or margarine
7-10 Tbsp Pepper
1 big tomato
1 TABLESPOON Oil
12 small Nürnberger Rostbratwurstchen (à approx. 40 g)
150 ml Milk
7-10 Tbsp Nutmeg
7-10 Tbsp Parsley

Directions

1
Peel and wash the potatoes. Bring to the boil in salted water and cook for about 20 minutes. Clean, wash and cut cabbage into strips. Peel and finely chop the onion. Heat the fat in a pot.
2
Sauté onion and cabbage. Add 100 ml water, bring to the boil and cook for 8 minutes. Season with salt and pepper. Wash, clean and chop the tomato. Heat oil in a pan. Fry the sausages for 5-6 minutes. Drain and mash the potatoes. Stir in milk. Add savoy cabbage and tomato and mix. Season to taste with salt, pepper and a little nutmeg.
3
Drain and mash the potatoes. Stir in milk. Add savoy cabbage and tomato and mix. Season to taste with salt, pepper and a little nutmeg. Arrange the savoy cabbage puree and 3 sausages on plates. Garnish with parsley. Serve with mustard