Remove the leaves from the cabbage, rinse thoroughly, drain and divide into approx. 5 cm squares.
Peel and dice the onions. Clean the carrots and cut into cubes. From the leek, divide the white into narrow rings and rinse. Peel and crush garlic. Cut tofu into cubes. Rinse the potatoes and cook in salted water, peel and dice.
Heat a little butter in a saucepan and sweat the onions until translucent.
Add cabbage and stew a little. Pour in vegetable soup, carrots and leek, season with bay leaf, cumin and paprika and simmer lightly. Season with a dash of pepper, wine, garlic and salt. Tofu sausages in the cabbage vegetable pull. Roast tofu cubes in a little butter until crispy.
Add the cooked potato cubes to the cabbage towards the end of the cooking time and then bring everything to the table together with the tofu sausages and the tofu cubes.
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