Cabbage soup with potatoes and meatballs

Ingredients for 4 servings:

• 500 g white cabbage or pointed cabbage or savoy cabbage
• 500 g potatoes
• 2 small onions
• 2 garlic cloves
• 1 tbsp lard (vegetarian onion melt)
• 1 ½ liters of broth
• 400 g bratwurst, raw
• 1 tsp caraway powder
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the onions, garlic, and potatoes. Dice the onion, slice the garlic, and roughly dice the potatoes. Trim the cabbage, remove the stalk, and cut into strips. Melt the lard in a large pot, add the onions and garlic, and sauté. Then add the potatoes and cabbage and sauté. Top up with stock, add the caraway seeds, bring to a boil, reduce the heat to low, and simmer. Press the sausage out of its casing and roll the meatballs into small meatballs. After 20 minutes, add to the soup and simmer gently for another 10 minutes. Season the soup with salt and pepper. Serve with hearty farmhouse bread topped with melted onions. Vegetarians simply use vegetable stock and omit the meatballs. The soup tastes delicious without them.