Savoy cabbage with small dumplings

Ingredients for 4 servings:

• 400 g minced meat
• 500 g savoy cabbage
• 2 large carrots
• 1 large onion(s)
• 3 tbsp crème fraîche
• 1 small egg(s)
• some breadcrumbs
• 100 ml broth
• some nutmeg
• salt and pepper
• oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

quick and tasty

Dice half an onion and knead it together with the minced meat, egg, breadcrumbs, salt, and pepper, forming small meatballs using wet hands or a small teaspoon. Fry in a little oil. Then add the stock and the remaining chopped onion. Trim the savoy cabbage, cut it into strips, wash it, drain it, and sauté it in the stock for 2-5 minutes. Peel the carrots, slice them, and add them, simmering briefly. Add the crème fraîche and season with salt and nutmeg. You can let it simmer for a while, or if you have any leftovers, reheat it the next day. It also tastes delicious when left to stand. Mashed potatoes go well with it.