White cabbage stew with meatballs

Ingredients for 4 servings:

• 1 white cabbage
• 500 g minced meat (beef or mixed)
• 1 onion(s), very finely chopped
• 5 potatoes, raw, diced
• 1 egg(s)
• 1 roll from the day before
• 1 tbsp mustard
• Paprika powder
• salt and pepper
• oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Saxon layered herb

Soak the bread roll in warm water for about 10 minutes. Then squeeze it out well. Quarter the cabbage (remove the stalk) and cut it into fine strips. Mix the minced meat, onions, egg, mustard, and paprika. Tear the bread roll into small pieces and mix it with the minced meat. Season to taste with salt and pepper. The mixture should now form a doughy mass that can easily be formed into small balls. If the mixture is too soft, knead in a little more breadcrumbs. Now form the mixture into meatballs with a diameter of about 1.5 cm. Heat oil in a large pot and fry the meatballs in batches until very hot. Meanwhile, heat about 1 liter of water in a kettle. Return all the meatballs to the pot. Now layer the cabbage and potatoes on top. Sprinkle with a little caraway seeds every now and then. Place the bay leaves on top. Finally, pour the hot water over the cabbage, making sure the top layer isn’t completely covered. Simmer for about 1 hour, until the cabbage is tender. Season the soup with salt and pepper. Tip: This soup tastes best when prepared the night before.