Savoy cabbage stew with meatballs

Ingredients for 2 servings:

• 1 onion(s)
• ½ head of savoy cabbage, approx. 500 g
• 500 g potatoes
• 2 carrots
• 2 tsp rapeseed oil
• ½ tsp marjoram
• 2 tsp mustard
• 750 ml vegetable stock
• 350 g minced meat
• 3 tbsp breadcrumbs
• Iodized salt
• pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

WW suitable

Peel and finely dice the onions. Trim and quarter the savoy cabbage, remove the stalks, and cut the cabbage into strips. Peel the potatoes and carrots, dice the potatoes, and slice the carrots. Heat the oil in a saucepan over medium heat and fry half of the diced onions with the savoy cabbage strips for about three minutes. Add the diced potatoes, sliced ​​carrots, marjoram, and 1 teaspoon of mustard. Deglaze the stew with stock and simmer with the lid on for 20-25 minutes. Knead the minced meat with the remaining diced onions, remaining mustard, and breadcrumbs, and season with salt and pepper. Form the mixture into 10 meatballs. Season the stew with salt and pepper to taste. Add the meatballs to the stew and simmer with the lid on for another 5-10 minutes. Serve the savoy cabbage stew with the meatballs. 11 P p.p.