The soup is often made with Saucisson Vaudois or Neuenburger sausage, which is usually pre-cooked in water for about an hour at 170°F (75°C). It is then sliced and served with leeks, potato gratin, legumes, or lettuce. Both varieties are protected with a geographical indication (IGP–Indication géographique protégée) and produced in Switzerland. Because of high import taxes, they are hard to find outside of Switzerland. A good substitution is smoked sausage, such as Polish sausage, bratwurst, or Italian sausage.
Ingredients
- 14 oz (400 g) Polish sausage, bratwurst, or Italian sausage
- 2 tablespoons clarified butter or canola oil
- 9 oz (250 g) white cabbage
- 1 onion
- 1 apple (such as Granny Smith), cored
- 3½ oz (100 g) starchy potatoes
- ¾ fl oz (20 ml) gin
- 3½ fl oz (100 ml) white wine
- 1 bay leaf
- 4½ cups vegetable broth
- 1 bunch chive or to taste
- freshly ground salt and pepper
How to Make It
- Remove the sausage from its casing, slice, and break into pieces. Melt the clarified butter in a pot and cook the sausage for 3–4 minutes over low heat. Remove from pot and set aside.
- While the sausage is cooking, core and coarsely chop the cabbage. Peel the onion, apple, and potatoes. Cut everything into rings or slices. Cook for 5 minutes in the sausage pan along with the cabbage. Deglaze with gin and white wine; add the bay leaf and the broth. Boil for about 1 hour or until the cabbage is soft.
- With about 10 minutes to go, add the sausage back into the pot and allow to steep (do not boil). In the meantime, chop the chives into thin rings, if using. Season with salt and pepper, sprinkle with chives, and serve.