Summary

Ingredients

• 10 g porcini mushrooms, dried
• 850 g red cabbae
• 2 onions)
• 4 apples, red-cheeked
• 3 tablespoon butter
• 1 liter game stock
• 500 ml stock, goose
• salt
• Pepper from the grinder
• pimento
• Clove powder
• 150 g dumplins (meatballs), frozen, thawed

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Instructions

1. Soak the dried porcini mushrooms in a little water. Wash the cabbage, quarter it, remove the stalk and then cut into strips. Peel the onions and cut into cubes. Wash, peel and halve the apples, remove the core and cut into cubes.
2. Drain the mushrooms. Heat the butter in a saucepan and sauté the onions in it. Add the red cabbage, the mushrooms and the apple cubes. Pour the game and goose stock and season with salt, pepper, allspice and clove powder. Then let it steep for 15 minutes over a mild heat. Put the meatballs in the soup and let them steep for 10 minutes. Season again with the spices before serving.