Peel the onion, dice it finely and sauté in the butter until translucent.
Remove the stalk from the savoy cabbage, cut into small pieces, add to the onion and sauté
Season the savoy cabbage with salt, pepper, nutmeg and caraway seeds, add the stock and simmer for about 10 minutes.
Add the Kasseler (see my KB) cut into cubes to the savoy cabbage and simmer for another 10 minutes.
Stir the flour in half a cup of water, add to the savoy cabbage with the cream, bring to the boil, stir well and serve with boiled potatoes.