Remove the skin from the onion and garlic, cut into small pieces. Cut white cabbage into strips. Heat lard in a large saucepan, fry onion, garlic and fresh cabbage until translucent.
Add the sauerkraut and pour in the soup. Cut the sausages into pieces. Add all spices and chopped sausages, mix well. The cabbage should boil gently with a lot of liquid.
Form small meatballs from the minced meat and place them loosely in the cabbage. Slowly simmer for 75-90 minutes. Serve cabbage in plates, garnish with sour cream and fresh herbs. Serve with bread or boiled potatoes.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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