Savoy cabbage in cheese and cream sauce with bouillon potatoes and bratwurst

Ingredients for 4 servings:

• 600 g savoy cabbage
• 750 ml vegetable stock
• 100 g cream
• 3 tsp cream cheese, (chili)
• 3 tsp processed cheese (Gouda)
• 100 g bacon, diced
• 1 onion(s), red
• 1 tbsp olive oil
• 2 cloves garlic
• 1 tsp caraway seeds
• White pepper, to taste
• Sauce thickener
• 8 waxy potatoes
• 4 sausages

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

For cold winter days or after a hearty hike

In a large pot, sauté the roughly chopped onion with the bacon cubes and garlic until translucent. Add the savoy cabbage (about half a large head), which has been cut into strips and stalked, and pour in the 250 ml vegetable stock. Add the caraway seeds. Simmer in a covered pot over medium heat for about 20 minutes. Pour 250 ml vegetable stock into a small pot, stir in the chili cream cheese and Gouda cheese. Thicken the ingredients with white sauce thickener and add when the savoy cabbage is tender. Season to taste with white pepper, if desired. Meanwhile, cook the bouillon potatoes in the vegetable stock. Fry the sausages and serve with the savoy cabbage and potatoes.