Savoy cabbage soup with sausage balls

Ingredients for 4 servings:

• 600 g savoy cabbage
• 1 onion(s)
• 2 tbsp butter
• 1 liter of broth
• 100 ml cream
• 175 g sour milk or yogurt
• 2 bratwurst, coarse, fresh

Instructions

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

Cut the savoy cabbage into fine strips. Dice the onion and sauté in butter in a large pot. Add the savoy cabbage and sauté briefly. Pour in the stock, season, and simmer for 30 minutes. Remove some of the savoy cabbage from the pot and puree the rest. Stir in the cream and sour cream (or yogurt). Return the remaining strips of savoy cabbage to the soup. Squeeze out small balls from 2 fresh (coarse) sausages, fry them, and add to the soup. Variation: You can also add meatballs to the soup. To make them, fry walnut-sized balls made from 350g of mixed minced meat, 1 egg, 1 bread roll, salt, pepper, and paprika in hot fat until browned on all sides.