cabbage soup

I am really only posting this so I'll think of it next time I'm looking for something simple to cook.  I've been having a really hard time finding things to cook that don't do weird things to my blood sugar or at least what I imagine is my blood sugar and this seems to be decent. In the past I haven't added anything for protein to cabbage soup and I think adding the sausage really helps.

In a 5 or 6 qt crock pot:

-about three quarters of a large head of cabbage, chopped (as much as will fit in the crock pot basically)
-one medium onion, chopped
-tomato stuff, chopped or food processed - about a  28 oz can worth
- 3 carrots
-3-4 cloves of garlic
-freshly ground pepper
-a few tbs of bouillon powder
-vegetarian sausage, sliced (I have been using the Tofurkey italian sausages, which are particularly cheap at Trader Joe's) Sometimes I add them at the end instead.
-water to cover - boiling water will speed everything up

Cook on high for a few hours, then for the last forty-five minutes or so, add
-a few handfuls of barley (optional)

Polish Sausage Kraut Skillet

from http://www.yummly.com/recipe/external/Polish-Sausage-Kraut-Skillet-AllRecipes

2 tablespoons butter
1 onion, sliced
2 cloves garlic, minced
1 cup water
2 potatoes, sliced
1 cup sliced carrots
2 tablespoons beef bouillon granules (I used vegetarian chicken bouillon)
1 teaspoon white sugar (omitted)
1/2 teaspoon caraway seeds
1 (14.5 ounce) can sauerkraut, drained
1 pound kielbasa sausage vegetarian sausage I used Tofurkey italian sausage
 2 teaspoons all-purpose flour
1 cup sour cream
salt and black pepper to taste

Heat the butter in a large skillet with a lid over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes.

Stir in the water, potatoes, carrots, beef bouillon granules, sugar, and caraway seeds; bring to a boil. Reduce the heat to a simmer, and cook until the potatoes and carrots are tender, stirring occasionally, about 15 minutes.

Place the sauerkraut on top of the vegetables in a layer, and place the sausages onto the sauerkraut. Cover, and cook until the sausages are heated through, about 15 minutes. Whisk the flour into the sour cream in a bowl, and stir into the sauerkraut mixture. Bring to a simmer to thicken the sour cream, sprinkle with salt and pepper, and serve hot.