Savoy cabbage and cream stew

Ingredients for 4 servings:

• 1 head of savoy cabbage, approx. 900 g
• 400 g potatoes
• 2 onions
• 1 garlic clove(s)
• 2 tbsp oil
• salt and pepper
• nutmeg
• 1 bay leaf
• 1 tbsp, heaped flour
• 600 ml vegetable stock
• 250 ml cream
• ½ tsp thyme, dried
• 125 g sausage (kabanossi)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Clean and rinse the savoy cabbage, halve it, and cut the cabbage into small pieces, removing any thick leaf ribs. Peel and wash the potatoes and cut into small cubes. Peel the onions and garlic cloves and cut into small pieces. Sauté the onions and garlic in oil for about five minutes. Add the potatoes and savoy cabbage and sauté. Season with salt and pepper, nutmeg, and bay leaves. Dust with flour and sauté. Pour in the vegetable stock and cream, stirring constantly, and bring to a boil. Add the thyme, cover, and simmer over low heat for 25-30 minutes, stirring occasionally. Cut the kabanossi into thin slices and heat them in the stew for the last five minutes. Finally, season the savoy cabbage and cream stew with salt and pepper. 470 kcal per serving.