Meatballs with savoy cabbage

Ingredients for 4 servings:

• 1 stale roll
• 250 ml Kölsch
• 2 shallots
• 700 g minced meat, mixed
• Salt and pepper, from the mill
• 1 egg(s)
• 1 tsp mustard
• 1 tbsp parsley, chopped
• Clarified butter for frying
• 1 small savoy cabbage
• 1 shallot(s)
• 1 tbsp butter
• 1 tbsp flour
• 1 tsp rapeseed oil for frying
• 100 g bacon cubes
• 200 ml vegetable stock
• salt and pepper
• nutmeg powder

Instructions

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

For the meatballs, cut the bread roll into small pieces and soak it in Kölsch wine in a small bowl. Peel and finely dice the shallots. In a bowl, season the minced meat generously with salt and pepper. Add the squeezed pieces of bread roll, egg, mustard, parsley, and shallots, and knead everything well. Form the mixture into 8 meatballs. Heat the clarified butter in a pan and fry the meatballs on both sides until crispy and brown. Halve the savoy cabbage, remove the tough stalk, and cut into thin strips. Peel and finely dice the shallot. Mix the butter and flour together and form into a ball. Heat the oil in a deep frying pan or wide saucepan. Briefly fry the bacon cubes. Add the savoy cabbage and shallots and sauté over medium heat for 5 minutes. Pour in the vegetable stock, cover, and sauté the savoy cabbage for 15 minutes. Add the flour and butter and stir to melt. If the consistency is too thick, stir in a little vegetable stock. Season the savoy cabbage with salt, pepper, and nutmeg. Divide the cabbage among 4 plates. Arrange the meatballs on top. Homemade mashed potatoes, refined with butter flakes, also make a delicious side dish.