Savoy Cabbage and Carrot Stew / Pitter un Jupp

Very nice, and quite easy too! Once you're done with chopping up all the veggies, all you need to do is add a little seasoning, and then warm up the sausage right at the end. I would probably add the carrots and potatoes a little later next time, so the carrots retain their crunch.

I also made the mistake and added the sausage directly to the stew to heat it up, which made it a little dry - it's probably worth it to just heat it very carefully in a seperate pan, without bringing it to a simmer.

I used a pointed cabbage instead of a savoy cabbage (shopping list misunderstanding), and half chorizo, half 'metworst' (= the pork sausage you're supposed to use).

Results in about 5 servings. As you'll end up with half a cabbage and half a celeriac, you might consider to make a double portion and freeze the rest. This is what I did, though for the second portion I used only metworst, and also added some leftover turnip from last week's Beef and Ale Pie