Cabbage Soup

Quarter the cabbage, then slice it into strips about 2 cm long so that the pieces fit on a spoon. Peel and finely chop an onion. Peel and slice the garlic.

Melt 50 g of butter in a pan over medium heat, add the onion and let it foam. Add the cabbage and garlic and sauté for half a minute, stirring constantly. Add the flour, stir for another 1 minute. Add the broth, mix well and bring to a boil. Then reduce the heat to less than a third and cook uncovered for about 18 minutes.

Remove the casing from the sausage and cut it into thin rounds. In a pan, melt the remaining butter over high heat and fry the sausage. Add it to the soup and season with salt and pepper to taste, then cook for another 2 minutes.