For the cooking, first cut the whole cabbage, onion, garlic, sausage and potatoes into small cubes. Roast the onion and garlic until translucent. Add smoked sausage (e.g. Braunschweiger or Dürre) and fry as well.
Then add the sliced cabbage and pour in the soup until all the ingredients are covered with soup. Bring to a boil and add the diced potatoes – simmer for 15-20 minutes.
Add marjoram and parsley. Add the flour. Add a little at a time and stir. Be careful not to add too much flour at once, otherwise flour lumps will form.
Keep adding flour until the mixture becomes creamy to firm (like a potato goulash). Finally, cut the frankfurters into small pieces and add.
Add pepper and salt if necessary (but not too much – because of the infused soup).