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🍽️ Hearty Cabbage Soup with Game Meatballs

485 kcal · 30 min · 4 servings

Ingredients

• 0.5 small white cabbage
• 2 onions
• 1 clove garlic
• 3 carrots
• 2 sprigs rosemary
• 4 tbsp oil
• 500 ml game stock
• 200 ml rosé wine
• 300 g fine wild boar mince
• 200 g veal mince (or veal sausage)
• 1 egg
• 1 tbsp flour
• 1 onion (finely chopped)
• salt
• pepper (from the mill)

Instructions

1. 1. Peel the onions and cut them into very small cubes.
2. 2. Wash the white cabbage and cut it into thin strips.
3. 3. Heat two tablespoons of oil in a pot.
4. 4. Fry the onions and cabbage vigorously in the hot oil.
5. 5. Cook the mixture until it turns a light brown color.
6. 6. Wash the rosemary and strip the needles from the stems.
7. 7. Add the rosemary needles to the cabbage mixture.
8. 8. Deglaze everything with white wine and a quarter liter of water.
9. 9. Let the liquid reduce until it has halved in volume.
10. 10. Peel the carrots and slice them.
11. 11. Peel a clove of garlic and chop it finely.
12. 12. Put all ingredients for the meatballs into a bowl.
13. 13. Knead the ingredients into a smooth dough.
14. 14. Pour the cooked cabbage mixture through a sieve into a separate bowl to catch the liquid.
15. 15. Heat the remaining oil in the pot.
16. 16. Sweat the garlic and carrot slices in the oil.
17. 17. Deglaze with the collected cabbage broth and game stock.
18. 18. Bring the soup to a boil.
19. 19. Wet your hands and form small meatballs from the dough.
20. 20. Slide the meatballs into the simmering broth.
21. 21. Let the meatballs cook for ten to fifteen minutes.
22. 22. Distribute the soup and meatballs onto pre-warmed soup plates.
23. 23. Serve the soup hot with thin slices of ciabatta bread.

Nutrition per serving

• kcal: 485
• Protein: 33 g · Fett/Fat: 28 g · Carbs: 18 g