Preperation approx. 45 min.
Amount ortions


Main dish:
  • 750 g Savoy cabbage
  • 1 litre of water
  • Salt
  • 1 onion
  • 30 g butter
  • ¼ litre of meat stock
  • 1 table spoon flour
  • ½ mug sweet cream (50g)
  • Salt
  • Black pepper
  • 24 Nuremberg sausages
  • 2 tablespoons oil or butter

Cream savoy cabbage with Rostbratwurst sausages

Because Savoy cabbage is milder than other types of cabbage, your children will also enjoy eating it. Just add the tasty Nuremberg Bratwurst sausages and your day will be perfect!


  1. Cut the Savoy cabbage up into its individual leaves. Bring the water to boil with the salt and blanch the Savoy cabbage in small portions. Then rinse with cold water, cut out the hard inner ribs and roughly chop the Savoy cabbage leaves. 
  2. Pell and dice the onions.
    Heat the butter in a saucepan and braise the onions in this until they are glassy in appearance. Add the Savoy cabbage and infuse with the meat stock. Leave to cook, covered, for 20 minutes.
  3. Mix the flour with the cream and mix the Savoy cabbage with this. \Bring to the boil again and season with salt and freshly ground pepper to taste.
  4. Fry the Nuremberg Rostbratwurst sausages in the pan for 6 minutes. Serve the Savoy cabbage with the Rostbratwurst sausages and boiled potatoes or potato purée.

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