With its low calorie content and high nutrient density, savoy cabbage is just the thing for the cold months. In Hungary savoy cabbage is often prepared as a soup, which can be surprisingly nice and flavourful if you use good quality ingredients, with special emphasis on frankfurter sausage. Savoy cabbage soup isn’t an elegant soup, but a near-perfect one.

Ingredients:

• 2 tbsp lard
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 medium head of savoy cabbage, shredded (gross weight approx 900 grams / 2 lbs, net weight after shredding approx. 600 grams / 1 1/3 lbs – remove tough outer leaves and core)
• 3 medium potatoes, diced
• 4 frankfurter sausages
• 1 tsp sweet paprika powder
• 1 tsp caraway seeds
• 1/2 tsp marjoram
• salt and pepper to taste
• 1 heaping tbsp flour
• 3 heaping tbsp sour cream

Heat 1 tablespoon of lard in a pot, add finely chopped onions and garlic and sauté until translucent. Add shredded savoy cabbage and stir-fry for 2-3 minutes until the strips wilt a little. Sprinkle with paprika, caraway seeds and marjoram. Pour in 1,8 liters / 7 1/2 cups of water, add potato cubes, salt and pepper. Cook over low heat.

While the soup is cooking, cut the frankfurter sausages into 1,5 cm / 1/2 inch pieces. In a pan heat 1 tablespoon of lard and fry the frankfurters. Once they are done, remove them from the pan and set aside.

When the savoy cabbage and potatoes are tender, in a small bowl mix together flour, sour cream and 100 ml / 1/2 cup of water. Add some hot soup to the mixture, then pour it in the soup while stirring. Cook for 2-3 minutes. Turn off the heat and add the fried frankfurter sausages to the hot soup.