Autumn Savoy Cabbage Stew

Summary

Ingredients

• 1 head savoy cabbage
• 2 kohlrabi with leaves
• 4 large carrot (s)
• 5 Vienna sausages
• 200 g processed cheese, creamy, Gouda
• 0.75 ¾ Cup sour cream or creme fraiche
• Soup seasoning
• some salt (Society Garlic Salt) or Himalayan salt
• some pepper or chilli
• some nutmeg
• Chia seeds, optional, or starch
• Rice, cooked, optional

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Instructions

1. Cut the savoy cabbage into large pieces and wash. Put in a very large saucepan and fill up to half of the savoy cabbage with water. Soup spice, I`ll take Frugola, add and stir. Bring the savoy cabbage to the boil.
2. In the meantime, peel the carrots and kohlrabi and cut the kohlrabi leaves into small strips. Add to the already boiling savoy cabbage and cook everything until soft, we like it when the vegetables still have a bite. Cut the sausages into slices and add to the cooked vegetables. Stir in the spices, sour cream and cheese and season to taste. Add the cooked rice, amount as required, for low carb without rice. If necessary, it can be thickened with a little sauce binder or starch or chia seeds.
3. Tip: Make more of it, it tastes even better when warmed up and when pulled through.