Autumnal savoy cabbage stew

Ingredients for 4 servings:

• 1 head of savoy cabbage
• 2 kohlrabi with leaves
• 4 large carrots
• 5 Vienna sausages
• 200 g creamy Gouda cheese
• ¾ cup sour cream or crème fraîche
• n. B. Soup seasoning
• some salt (Society Garlic Salt) or Himalayan salt
• some pepper or chili
• some nutmeg
• e.g. chia seeds, optional, or starch
• Rice, cooked, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

low carb, also vegetarian possible, even children like it

Rinse and chop the savoy cabbage. Place it in a very large pot and fill with water up to half the size of the savoy cabbage. Add the soup seasoning (I use Frugola) and stir. Bring the savoy cabbage to a boil. In the meantime, peel the carrots and kohlrabi and cut them into small cubes or slices, and cut the kohlrabi leaves into small strips. Add to the boiling savoy cabbage and cook until soft; we like the vegetables to still have a bit of bite. Slice the sausages and add to the cooked vegetables. Stir in the spices, sour cream, and cheese, and season to taste. Add the cooked rice, as needed; for a low-carb version, do not use rice. If desired, thicken with a little sauce thickener, starch, or chia seeds. Tip: Make more; it tastes even better reheated and marinated.