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🍽️ Crispy Sausages with Honey-Mustard Dip, Butter Spätzle, and Creamy Savoy Cabbage

700 kcal · 30 min · 4 servings

Crispy Sausages with Honey-Mustard Dip, Butter Spätzle, and Creamy Savoy Cabbage Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the savoy cabbage and cut it into quarters.
  2. 2. Remove the hard core from the center of the cabbage pieces.
  3. 3. Slice the savoy cabbage into wide strips.
  4. 4. Halve the onion and peel it.
  5. 5. Finely dice the onion.
  6. 6. Heat 3 tablespoons of oil in a pot over medium to high heat.
  7. 7. Add the onions to the hot oil and sauté them briefly.
  8. 8. Add the savoy cabbage to the onions in the pot.
  9. 9. Fry the cabbage for about 5 minutes, stirring occasionally.
  10. 10. Heat 2 tablespoons of oil in a separate skillet over medium to high heat.
  11. 11. Place the sausages in the hot skillet.
  12. 12. Cook the sausages for about 10 minutes until golden brown and crispy all around.
  13. 13. Turn the sausages regularly to ensure even cooking.
  14. 14. Lower the heat if necessary to prevent the sausages from burning.
  15. 15. Add the cream and vegetable broth to the savoy cabbage.
  16. 16. Let the mixture simmer for about 5 minutes.
  17. 17. Reduce the liquid until it has decreased by about half.
  18. 18. Bring about 5 liters of salted water to a boil in a large pot.
  19. 19. Add the spätzle to the boiling water.
  20. 20. Make sure the water is not at a rolling boil.
  21. 21. Let the spätzle soak in the water for about 5 minutes.
  22. 22. Remove the spätzle from the water as soon as they float to the surface.
  23. 23. Wash the parsley under running water.
  24. 24. Pat the parsley dry with a kitchen towel.
  25. 25. Finely chop the parsley leaves.
  26. 26. Put mustard and honey into a small bowl.
  27. 27. Mix the mustard and honey well together.
  28. 28. Add one-third of the chopped parsley to the mustard-honey mixture.
  29. 29. Stir the remaining parsley into the savoy cabbage.
  30. 30. Season the savoy cabbage with salt and pepper to taste.
  31. 31. Drain the spätzle in a colander.
  32. 32. Return the drained spätzle to the pot.
  33. 33. Cut the butter into small cubes.
  34. 34. Gently fold the butter cubes into the spätzle.
  35. 35. Plate the spätzle and savoy cabbage.
  36. 36. Place the sausages next to the vegetables on the plate.
  37. 37. Serve the sausages with the honey-mustard dip.
  38. 38. Enjoy your meal!
  39. 39. Tip: Savoy cabbage loses a lot of volume when cooked.
  40. 40. It is best to sauté the cabbage in several batches.
  41. 41. Add one-third of the cabbage to the pot first.
  42. 42. Add the remaining two-thirds when the first part has wilted.
  43. 43. This principle also applies to leaf spinach.

Nutrition per serving