John Myers
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Savoy Cabbage Soup
The perfect savoy cabbage soup recipe with a picture and simple step-by-step instructions.
For the balls
- 500 g Ground beef
- 1 Fresh onion
- 1 Egg
- 1 tsp Dijon mustard
- Salt and pepper
Savoy cabbage soup
- 1 Smaller Savoy cabbage fresh
- 40 g Butter
- 1 tbsp Oil
- 30 g Sifted flour
- 800 ml Beef stock
- Lemon juice
- Salt and pepper
- Freshly grated nutmeg
- 400 g Waxy potatoes
- 30 g Parmesan
- Finely dice the onions. Sweat in a pan. Knead the mince with the egg, breadcrumbs and the sweat onions well. Season with mustard, salt and pepper and shape into small balls.
- Clean the cabbage and cut into fine strips. Peel and finely dice the onion. Heat the butter and oil in a saucepan. Sauté the onions and cabbage in it for about 10 minutes. Dust with flour and sauté briefly. Peel the potatoes, rinse and cut into “small cubes”. Pour in the stock and bring to the boil. Season with salt, pepper, nutmeg and a splash of lemon juice. Add the potato pieces to the soup and simmer for another 10 minutes. Then let the meatballs simmer for 10 minutes as well.
- Fill into preheated soup cups or plates and serve sprinkled with the Parmesan. Enjoy your meal ! 🙂
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