Swabian Cabbage Soup
4 servings
30 minutes
Swabian cabbage eintopf is a classic German rustic soup that reflects the traditions of hearty and comforting Swabian cuisine. Its roots go deep into the past when peasants prepared nourishing dishes from available seasonal ingredients. White cabbage adds a slight sweetness to the dish, while fresh mushrooms and potatoes make it rich and aromatic. The sauce made from roasted flour and meat broth creates a velvety texture that envelops the vegetables in a tender thickness. The finishing touch is the fried sausages that add smoky and meaty notes. Eintopf is perfect for cold evenings, warming the soul and evoking nostalgic memories of cozy family meals.
1
Separate the cabbage into individual leaves, pour in a small amount of water, and boil for 15 minutes. Add finely chopped fresh mushrooms and potatoes.
- White cabbage: 500 g
- Fresh mushrooms: 300 g
- Potato: 750 g
2
Fry the flour in the rendered fat until brown. Slowly add the broth to achieve a medium-thick sauce. Season well and pour over the vegetables. Cook in a covered pot until done. Before serving, add fried sausages to the soup.
- Lard (back fat): 50 g
- Wheat flour: 30 g
- Meat broth: 0.5 l
- Thick sausages (bockwurst type): 4 pieces
- Salt: to taste
- Ground red pepper: to taste