Creamy stewed cabbage with sausage

Ingredients:

• 2 packages of 900g washed kale, cut into thin strips
• 1 cup sour cream
• 2 cups heavy cream
• 1 tbsp flour
• 0.5 tsp ground allspice
• 2 tbsp harissa
• 1 tbsp. l. olive oil
• 450 g raw hot sausages, casings removed
• 0.5 cup chopped red onion
• 2 cloves garlic, thinly sliced
• 12-14 cherry tomatoes, halved

Preparation:

1. Blanch the cabbage:
   
   Bring a large saucepan of salted water to a boil; have a large bowl of ice water ready. Add the cabbage to the boiling water and cook until bright green and wilted, about 1 minute. Transfer to the ice water, then drain and pat dry with paper towels.
2. Prepare the base:
   
   In a large bowl, combine sour cream, heavy cream, flour, allspice, harissa, a pinch of salt, and coarsely ground black pepper to taste. Add ingredients in order, until fully incorporated before adding the next one. Be sure to mix well.
3. Place a large saucepan over medium heat and add the oil. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until browned, 5-8 minutes. Add the onion and garlic and cook, stirring frequently to prevent burning, until the onion is soft, 5-7 minutes. Stir in the butter mixture. Add the cabbage, stir well, cover, and simmer over medium heat until tender, 20-30 minutes. Add the tomatoes and serve.