Cut the cabbage into 3cm squares, separating the leaves and core. Divide the broccoli into small florets, peel the stem thickly, halve it lengthwise, and cut into quarters. Slice the carrot into 7mm thick rounds.

In a pot, add sausages, frozen meatballs, carrot, cabbage core, broccoli stem, and water. Heat over medium heat until boiling, then cover and simmer on low heat for 5–6 minutes.

Add the broccoli florets and cabbage leaves, cover, and simmer for another 2 minutes. Stir gently, create a well in the center, and turn off the heat. Add the cream stew roux and let it sit for 2 minutes to dissolve.