Cabbage stew with meat sausage

Ingredients for 4 servings:

• ½ small white cabbage
• 2 large carrots
• 2 onions
• 10 small potatoes
• 350 g meat sausage
• 1 ½ liters of water
• 4 tsp, heaped vegetable broth, instant
• 1 tsp caraway seeds, whole
• Salt and pepper, colorful from the mill
• some fat for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Stew with white cabbage, carrots, potatoes, sausage and caraway

Peel and finely dice the onions. Cut the sausage into roughly diced pieces. Cut the white cabbage first into slightly wider strips and then into larger pieces. Peel and wash the potatoes and carrots. Cut the carrots into half slices and the potatoes into fairly small cubes. Heat a little fat in a pot and fry the sausage cubes over medium heat. Add the diced onions and let them become translucent. Add the prepared vegetables and the diced potatoes and fry briefly. Then add 1.5 liters of water and bring everything to a boil. Add 4 heaped teaspoons of instant vegetable broth, 1 teaspoon of caraway seeds, and several turns of freshly ground pepper. Stir everything together and simmer over low heat until the vegetables are tender but still have a bite. Season with salt and caraway seeds to taste.