| How To Cook: |
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1. Wash, prepare and shred the cabbage, fry it lightly in the hot fat and when it is slightly colored, add the syrup and continue frying for a few minutes.
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2. Add the peppercorns and about 3 pints stock or salted water. (The liquid in which ham or bacon has been cooked is best of all.)
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3. Simmer gently until the cabbage is almost cooked, then add the sausages and continue simmering until these are cooked.
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4. Remove the sausages, slice them, return them to the soup and serve very hot.
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