Summary

Ingredients

• 500 g white cabbae or pointed cabbae or savoy cabbae
• 500 g potato (s)
• 2 small onions
• 2 cloves garlic)
• 1 tablespoon lard (vegetarian onion melt)
• 1 ½ liter broth
• 400 g sausae, raw
• 1 teaspoon caraway powder
• salt and pepper

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Instructions

1. Peel the onions, garlic and potatoes. Cut the onion into small cubes, the garlic into slices and the potatoes into large cubes. Clean the cabbage, remove the stalk and cut into strips.
2. Melt the lard in a large saucepan, add onions and garlic and sweat. Then add the potatoes and cabbage and cook with them. Top up with broth, add the caraway seeds, bring to the boil, turn down the switch and let simmer.
3. Press the sausage out of the intestine and twist small meatballs out of the sausage meat. After 20 minutes add to the soup and simmer gently for another 10 minutes. Season the soup with salt and pepper. A strong farmer`s bread with melted onions tastes good with it.
4. Vegetarians just use vegetable broth and leave out the meatballs. The soup tastes very good even without this.