1. Cut the cabbage finely and fry brown in the butter and sugar, which must be done very slowly, so as not to burn it. For this process nearly an hour is needed. 2. Once the cabbage has become a nice brown color, the warm stock is poured over, the salt and peppercorns are added and, if the color is not quite brown enough, a few drops of browning may be added. 3. Cover the saucepan with a lid. The soup requires a further 2 hours of simmering before it is ready. ---------------------------------------------------------------------------
Nutrition
Ingredients
