Low-fat potato meatballs on savoy cabbage

Ingredients for 4 servings:

• 750 g jacket potatoes, floury
• 1 kg savoy cabbage, cut into strips
• 1 tsp oil
• 2 tbsp oil
• salt and pepper
• nutmeg
• 1 tbsp flour
• 50 g flour
• 125 ml water
• 100 ml milk, low-fat
• 1 onion(s), diced
• 2 eggs
• 100 g lean ham, diced
• 50 g low-fat curd cheese
• ½ bunch parsley, chopped

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

only 13 g fat

Sauté the diced onions in 1 teaspoon of oil. Add the savoy cabbage. Season with salt and pepper. Sprinkle with 1 tablespoon of flour and sauté briefly. Stir in about 1/8 l water and the milk. Bring to a boil, then cover and simmer for about 15 minutes. Peel the potatoes and press them through a potato ricer while still hot. Knead with the onions, eggs, ham, 50 g flour, and quark. Season with salt, pepper, and nutmeg. Form into 8-10 meatballs. Heat 2 tablespoons of oil. Fry the meatballs over low heat for 3-4 minutes on each side. Season the savoy cabbage to taste. Sprinkle with parsley and serve with the meatballs. 22 g protein, 13 g fat, 40 g carbohydrates