Summary

Ingredients

• 1 kg white cabbage (head cabbage)
• 700 g fennel
• 3 teaspoons stock, granulated
• 800 ml water
• some roux
• 1 teaspoon, leveled caraway powder
• 2 pinches allspice
• some salt and pepper
• 80 g processed cheese (Gouda processed cheese)
• 2 teaspoons crème fraîche or sour cream
• 2 teaspoons forest honey or rosemary or thyme honey
• 6 teaspoons parsley, chopped
• walnuts

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Instructions

1. Info in advance:
2. This recipe is very variable. It can be served as a side dish e.g. with cutlets, schnitzel, meatballs or sausages. It can also be prepared as a stew, e.g. with beef / soup meat, smoked pork or Viennese sausages. The walnuts can also be omitted. All 3 variants are shown in the photo.
3. Preparation:
4. The white cabbage - it is best to use a head of cabbage, which is more tender and digestible and has fewer leaf veins - plane and wash. Halve the fennel, remove the stalk and cut into thin strips. Cook everything together with the granulated seasoning and water in a large saucepan for 10-15 minutes.
5. Use all the water as a stew, pour off some water as a side dish and thicken with a little roux. Add the spices, honey, sour cream, processed cheese and parsley and season with a grainy broth if necessary. Mix in walnuts as needed.
6. Tip:
7. If you like it a little hotter, you can also go with chilli. Do more, it tastes great even when warmed up.