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INGREDIENTS
- 1 small cabbage
- 80 g cooked-smoked sausage
- 1.2 l beef broth
- 150 g onion
- 90 g butter
- 30 g plain flour
- Pepper
- Salt
- 3 cloves garlic
PREPARATION
- 1Quarter 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.
- 2Melt 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.
- 3Remove 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.
Tip
Cook the cabbage so that it is not hard, but not too soft either. If you overcook it, it will lose its freshness, color, and flavor.
