Buy all ingredients right below the recipe
INGREDIENTS
- 1 small cabbage
- 150 g onion
- 3 cloves garlic
- 90 g butter
- 30 g all-purpose flour
- 1.2 l beef broth
- salt
- pepper
- 80 g Moravian sausage
INSTRUCTIONS
- 1Cut the cabbage into quarters and remove the tough core. Slice the cabbage into strips 2 cm wide and long enough to fit on a spoon. Peel and finely chop the onion. Peel and slice the garlic.
- 2In a saucepan over medium heat, melt 50 g of butter, add the onion and let it soften. Add the cabbage and garlic and sauté for half a minute, stirring constantly. Add the flour. Sauté for 1 minute, stirring constantly. Pour in the broth and mix. Bring the soup to a boil, reduce the heat to less than a third, and cook uncovered for 18 minutes.
- 3Peel the sausage and slice it into thin rounds. In a pan over high heat, melt the remaining butter and sauté the sausage. Add it to the soup, season with salt and pepper to taste, and cook for another 2 minutes.
Tip
Cook the cabbage al dente – so it's not hard, but also not overcooked. Once overcooked, it loses its freshness, color, and flavor.
Roman Vaněk
Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.