Savoy Cabbage Soup with Smoked Sausage

Cut the savoy cabbage into quarters and remove the hard core. Slice it into strips about 2 cm wide, then cut into bite-sized pieces. Peel and finely chop the red onion. Peel and thinly slice the garlic.

In a pot, melt 50 g of butter over medium heat, add the onion, and sauté until translucent. Add the savoy cabbage and garlic, then sauté for half a minute, stirring constantly. Sprinkle with flour and continue to sauté for another 1 minute. Pour in the broth and mix thoroughly. Bring to a boil, then reduce the heat and simmer uncovered for about 18 minutes.

Slice the sausage thinly. In a pan, fry the sausage slices in the remaining butter. Add them to the soup, season with salt and pepper to taste, then cook for another 2 minutes.