Buy all ingredients right below the recipe
Ingredients
- 1 small savoy cabbage (approx. 1.5 kg)
- 80 g smoked sausage
- 1.2 l beef broth
- 150 g red onion
- 90 g butter
- 30 g fine wheat flour
- 3 cloves garlic
- 1 pinch ground black pepper
- 1 pinch salt
Steps
- 1Cut the savoy cabbage into quarters and remove the hard core. Slice it into strips about 2 cm wide, then cut into bite-sized pieces. Peel and finely chop the red onion. Peel and thinly slice the garlic.
- 2In a pot, melt 50 g of butter over medium heat, add the onion, and sauté until translucent. Add the savoy cabbage and garlic, then sauté for half a minute, stirring constantly. Sprinkle with flour and continue to sauté for another 1 minute. Pour in the broth and mix thoroughly. Bring to a boil, then reduce the heat and simmer uncovered for about 18 minutes.
- 3Slice the sausage thinly. In a pan, fry the sausage slices in the remaining butter. Add them to the soup, season with salt and pepper to taste, then cook for another 2 minutes.
- 4Tip: Cook the savoy cabbage just enough so that it still has a slight bite (al dente) – this way it retains its freshness, color, and flavor.
