Cut onion into wedges, apple into pieces, sausage into slices. Heat oil. Fry sausage in it, remove.
Sauté onion and apple in the fat. Add sauerkraut and bay leaf. Extinguish with clear soup, bring to boil and steam covered for about 15 min.
Let the water boil. Add milk, mix in puree flakes. Allow to swell for about 1 minute. Season with salt, pepper and a pinch of nutmeg.
Fold the sausage into the cabbage. Season well with salt and freshly ground pepper and serve everything together.
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