John Myers
Ingredients for 4 servings:
- 1 small head of savoy cabbage or half a large head
- 1 carrot(s)
- ½ kohlrabi
- 1 onion(s)
- 1 cup of herb melted cheese, approx. 200 g
- 1 tbsp caraway seeds
- vegetable broth
- Salt
- chili
- Nutmeg, freshly grated
- 150 g Cabanossi
- some oil
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes
Finely dice the onion. Peel the carrot and kohlrabi and cut into approximately 1 cm cubes. Quarter the savoy cabbage and remove the stalk, then cut lengthwise and then crosswise into approximately 3-4 cm pieces. Sauté the onion, carrot, and kohlrabi in a little oil until translucent. Add the savoy cabbage and sauté. It’s okay if it takes on some color. Chop the caraway seeds lightly with a knife and sprinkle them over the vegetables. Deglaze with vegetable stock so that the vegetables are well coated. Cook everything for about 20 minutes until soft. Add the sliced Cabanossi and the processed cheese. Season with salt, chili, and nutmeg.
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