Savoy Cabbage and Carrot Stew
Rinse and core the cabbage and cut the leaves into pieces. Peel the carrots and cut into wide strips. Peel the ginger and thinly slice. Rinse and clean the leek and cut into rings. Peel the onion and cut into wedges.
Heat the oil in a large soup pot or Dutch oven and sauté the onion until translucent. Add the carrots, leek and ginger and cook briefly. Stir in the cabbage, stir to coat and sauté until beginning to wilt, a few minutes. Pour in the broth and bring to a boil. Reduce to a simmer, cover and cook, stirring occasionally until the vegetables are tender, 20-25 minutes.
Season the cabbage with salt and pepper to taste and serve with fried sausages, if desired.