For the creamy cabbage soup, wash the cabbage, cut into quarters and discard the hard stalk.
Peel the onions and chop both into strips. Set aside a few cabbage strips for garnish.
Sauté the remaining cabbage and onions in hot fat for 10 minutes with the saucepan closed. Season heartily with pepper and salt.
Add soup and cook for 20 min. in closed pot.
Blend with a hand blender and pass through a sieve.
Add whipped cream and horseradish, bring soup to boil again and thicken with a little cornstarch, season if necessary.
Decorate with cabbage strips and chive rolls and serve the creamy cabbage soup hot.
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