Stuffed meatballs

Ingredients for 4 servings:

• 7 eggs
• 800 g savoy cabbage
• 2 onions
• 500 g minced meat, mixed
• 100 g breadcrumbs
• salt and pepper
• Paprika powder
• 1 kg fat, white, for frying
• 30 g butter
• 1 tbsp oil
• 250 ml beef stock
• 100 g whipped cream
• 1 tbsp sauce thickener, light
• Parsley, finely chopped

Instructions

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

Boil 6 eggs in boiling water for about 8 minutes. Then rinse in cold water and peel. Trim, wash, and strip the cabbage. Peel and finely grate 1 onion. Knead the minced meat with the grated onion, 30g breadcrumbs, and 1 egg. Season with salt, pepper, and paprika. Coat each boiled egg in the meat batter and press down firmly. Coat the meatball eggs in 70g breadcrumbs. Heat the frying oil in a saucepan and fry 3 meatball eggs at a time over medium heat for about 6 minutes, then keep warm. Meanwhile, heat the butter in a saucepan. Brown the cabbage, add a little water, bring to a boil, and cook covered for about 10 minutes. Season with salt and pepper. Peel and finely dice 1 onion. Heat the oil in a saucepan and sauté the onions. Pour in the stock and cream, bring to a boil, and simmer for 3 minutes. Stir in the sauce thickener and bring to a boil. Season with salt and pepper. Arrange the buttered savoy cabbage and meatballs on a platter and sprinkle with parsley. Serve the sauce separately. Serve with parsley-dried potatoes.