Cabbage Soup with Wild Meatballs

Ingredients

• 0.5 small white cabbage
• 2 onions
• 1 Garlic clove
• 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 patty (or veal sausage as substitute)
• 1 egg
• 1 tbsp flour
• 1 onion (finely chopped)
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Peel the onions and dice them very finely. Wash the cabbage, cut into thin strips, and sauté in 2 tbsp oil until everything turns a light brown color.

2. 2.

   Meanwhile, peel the carrots and slice them; peel the garlic clove and finely chop it.

3. 3.

   For the meatballs, put all ingredients into a bowl and knead into a smooth dough.

4. 4.

   Strain the cabbage broth through a sieve, catch the liquid; heat the remaining oil in a pot and sauté the garlic with carrot slices. Add the cabbage stock and game stock, bring to a boil. With wet hands form small meatballs and drop them into the simmering broth. Let them cook for 10-15 minutes. Distribute everything onto preheated soup bowls and serve hot with thin slices of ciabatta.