White cabbage stew with zucchini, mettenden and onions

Ingredients for 4 servings:

• 1 zucchini
• 1 small onion(s)
• 1 tbsp olive oil
• 3 Mettenden
• 1 small head of white cabbage
• 250 ml vegetable stock
• 1 sprig rosemary
• some caraway
• 1 tbsp, heaped sour cream or herb cream cheese
• 1 tbsp mustard, medium hot
• e.g. pepper, optional
• some sunflower seeds
• some pumpkin seeds

Instructions

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

Slice the zucchini and half-ring the onion, then fry briefly in a little oil until browned, then set aside. Cut the mettenden sausages into pieces, fry, and set aside. Cut the white cabbage into pieces and fry in a little oil until translucent. Add the zucchini, onion, and mettenden sausages to the white cabbage in the pan, mix everything together, and deglaze with vegetable stock. Add the rosemary and caraway seeds and simmer for 10 minutes. Season with sour cream and mustard. If you prefer a peppery touch, add pepper. Finally, add a few sunflower seeds and/or pumpkin seeds.