Nilani's white cabbage stew with Kamenzers

Ingredients for 8 servings:

• 1 small head of white cabbage
• 3 large carrots
• 5 m.-sized potatoes
• 2 large onions
• 3 cloves garlic
• 1 liter vegetable broth
• 1 liter beef broth
• 3 sausages (Kamenzer)
• 300 g minced meat, mixed
• 100 ml cream
• 3 tbsp tomato paste
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• e.g. salt and pepper
• possibly caraway
• possibly paprika powder

Instructions

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

hearty stew with a Saxon sausage specialty

Remove the stalk from the cabbage and chop the rest. Sauté in batches until browned to your liking. Transfer to a large pot, add vegetable and beef broth, and simmer on low heat. Sauté the finely chopped onions until lightly browned, then chop the carrots and potatoes and add them. Sauté for a few minutes. Add the finely chopped garlic and cook on low heat for a maximum of 1 minute, stirring. The garlic aroma should develop, but don’t burn it, or it will become bitter. Add the contents of the pan to the stew. Chop the Kamenzer sausages and add them to the stew. Fry the ground meat until crumbly and add to the stew. Simmer for about 15 minutes. The broth should now have absorbed the flavor of the Kamenzer sausage. If using a substitute sausage, season with caraway and a little paprika if desired. Combine the cream with tomato paste, balsamic vinegar, and maple syrup (a little sugar or honey will do), and add to the stew. Season with salt and pepper. Kamenzer sausages are a specialty sausage from Kamenz, Saxony. If you don’t have any on hand, you can look for something similar; Debreziner sausages work too. I always cook a large pot full at once, so I can use up a whole white cabbage at once, and the stew freezes well.