Cook the meatballs until firm to the bite.
Peel and finely dice the onion and coarsely dice the cabbage. Heat the fat and then lightly caramelize the sugar in it, lightly roast the onion in it and quench with a tablespoon of vinegar.
Then add the cabbage, season with salt, pepper and caraway and pour in the soup. Stew the cabbage for about 20 minutes.
Add the Fleckerl, mix well and season if necessary. Serve and garnish with some chives.
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