Savoy Cabbage Stew with Cabanossi

Summary

Ingredients

• 1 small Head savoy cabbage or half a large head
• 1 carrot (s)
• 0.5 ½ kohlrabi
• 1 onion (s)
• 1 cup processed herb cheese, approx. 200 g
• 1 tablespoon caraway seeds
• Vegetable broth
• salt
• chili
• Nutmeg, grated
• 150 g Cabanossi
• some oil

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Instructions

1. Chop the onion into small cubes. Peel the carrot and kohlrabi and cut into 1 cm cubes. Quarter the savoy cabbage and cut out the stalk, then cut first lengthways and then crossways into pieces approx. 3 - 4 cm in size.
2. Steam the onion, carrot and kohlrabi in a little oil until translucent. Add savoy cabbage and sauté as well. He is welcome to take on a little color. Chop the cumin a little with the knife and pour over the vegetables. Deglaze with vegetable stock so that the vegetables are well covered. Cook everything in about 20 minutes until soft.
3. Add the sliced Cabanossi and the processed cheese. Season to taste with salt, chilli and nutmeg.