Burgenland cabbage soup

Ingredients for 4 servings:

• 1 white cabbage
• 2 tbsp lard
• 2 onions
• 1 tbsp sugar
• 2 tbsp paprika powder, sweet
• 250 ml white wine, dry
• 1 liter of broth
• salt and pepper
• some juniper berries
• 250 g smoked pork
• 250 g sausage (Mettwurst)
• 250 ml sour cream
• Parsley
• 1 bay leaf

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Trim the white cabbage and cut into strips (0.5 cm thick). Peel the onions, dice them, and sauté them in hot fat. Caramelize the sugar, then add the cabbage and roast briefly. Stir in the paprika, pour in the white wine and broth. Roughly crush the juniper berries and place them in a tea strainer along with the bay leaf (if you don’t have one, fill it with a coffee filter, fold it over, and tie it together). Chop the smoked pork and sausages into small pieces and add them to the soup. Continue simmering for about 1/2 hour. Serve garnished with cream and parsley.