1 small head of cabbage remove the outer leaves and cut the cabbage into strips.
2 tbsp. pig lard heat in a pot, add 100 g smoked bacon finely cut, and roast it for a while. Then add
1 tbsp. dried marjoram, 3 garlic cloves finely chopped, and the cabbage and let the mixture simmer at a low temperature for 10 minutes. Remove the pot from the oven and let it cool down for a little while. Stir in 1 tbsp. paprika and some Cabernet Sauvignon Wine Vinegar. Fill up with
1 l beef stock bring the mixture to a boil, add salt and pepper, 1/2 tsp. caraway seeds and 1 laurel leaf and let it boil at a low temperature for about 30 minutes.
150 g hard, smoked sausage peel off the skin, cut into very fine slices and frizzle in a pan using
Sunflower Seed Oil Serve the soup in pre-heated bowls with some sausage slices and some sour cream on top of it.
serves 4
