Cut the cleaned pointed cabbage into eighths and prepare them carefully in salted water so that the pieces do not fall apart.
Grease a dish of appropriate size with a little fat and fill it with the cabbage pieces. Cut the Boer sausage into thick slices and spread evenly over the cabbage.
Cook the light sauce according to the instructions and mix in the cheese, cream and egg yolk, then spread evenly over the dish. Cook in the oven at 220 to 250 g for 15 minutes until brown. Serve with leaf salad.
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