John Myers
Pointed Cabbage Soup from Römi
The perfect pointed cabbage soup from römi recipe with a picture and simple step-by-step instructions.
- 1 smaller Cabbage
- 1 pole Leek
- 4 kl. Potatoes
- 2 kl Onions
- 75 g Bacon
- Salt and pepper
- 1 half a teaspoon Ground caraway
- 375 ml Broth
- 1 bunch Parsley with stalks
- 1 tablespoon Branded butter
- 1 tablespoon 2 Krakauer Würstchen
- The recipe was included with my new Römertopf – there was still a pointed cabbage in the fridge (all other ingredients too) – so: get on it!
- Thoroughly water the Römertopf and pat dry. Cut the pointed cabbage into narrow wedges, chop the potatoes, leek and onions until they are soup. Cut off the parsley stalks and tie them with twine. Then layer the bacon, onions, potatoes and leek in the römi.
- Sprinkle everything with salt and pepper, place the cut pointed cabbage and the parsley bundle on the ingredients in the Römi, sprinkle with the caraway seeds and finally pour the broth over them.
- Close the Römi and put it in the cold oven. Set it to 200 degrees and cook the soup for about 90 minutes. During this time, chop the parsley greens and heat the Krakow sausages.
- After the cooking time, pour the chopped parsley over the soup, refine with the good butter and serve with the Krakow sausages.
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