White cabbage with fennel and walnuts, low carb

Ingredients for 4 servings:

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

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian or with meat, very variable recipe, easy to digest

A word of caution: This recipe is highly adaptable. It can be served as a side dish, for example, with chops, schnitzel, meatballs, or sausages. It can also be prepared as a stew, for example, with beef/soup meat, smoked pork, or Vienna sausages. The walnuts can also be omitted. All three variations are shown in the photo. Preparation: Grate and wash the white cabbage – it’s best to use a head of cabbage, which is more tender and digestible and has fewer leaf ribs. Halve the fennel, remove the stalk, and cut into thin strips. Cook everything in a large pot with the granulated seasoning and water for 10-15 minutes. Use all of the water for a stew; for a side dish, discard a little more water as needed and thicken with a little roux. Add the spices, honey, sour cream, processed cheese, and parsley, and season to taste with granulated stock, if desired. Mix in the walnuts as desired. Tip: If you like it a little spicier, chili also works well here. Make more; it tastes great reheated, too.