Cabbage Sprouts Casserole

Prepare and halve the cabbage sprouts, quarter the large heads. Peel the potatoes and cut into cubes. Peel the carrots and cut into slices. Peel and chop the onion as well.

Heat the butter in a large frying pan. Saute the onion in it until translucent. Add the cabbage sprouts and carrots and sauté briefly. Deglaze with the soup. Add the potatoes and cook the vegetables for 20-25 minutes with the lid closed.

Drain the cooking liquid. Put the vegetables into a buttered casserole dish.

While the vegetables are cooking, place the sausages in warm salted water and cook. Remove, slice and spread evenly on top of vegetables decoratively.

Mix cream and egg. Add 50 g of cheese and season with salt and pepper. Spread evenly over the vegetables. Sprinkle the remaining cheese on top.

Bake the cabbage sprouts casserole in the oven preheated to 200 °C on the second rack from the bottom for 15-20 minutes.

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