Braised Savoy Cabbage

• Salsicca or Rhenish Coarse Sausage, 5 links, filling off
• Chopped onions, about 4
• Garlic, 1 bulb
• Goose fat, or butter, 1 tablespoon
• Stock, about 400 ml
• Savoy Cabbage, medium size, quartered and sliced into 1 cm strips
• Rosemary
• Thyme
• Pepper, ground from 1/2 tablespoon of pepper corns
• Chilli, dried, ground, 1
• Salt

Soften the chopped onion in the goose fat, add the sausage meat and break it up.

Add herbs, salt and spices.

When sausage meat is fried add the cabbage. When the cabbage starts to collapse add the stock and braise for 15 minutes.

Serve with substantial pasta.

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