Schupfnudel and Mettbällchen pan

Ingredients for 2 servings:

• 300 g minced meat, seasoned
• 4 tbsp oil
• 1 pack Schupfnudeln (refrigerated section, 500 g)
• 300 g savoy cabbage
• some salt and pepper
• 200 ml meat broth, hot
• 75 g crème fraîche
• 2 tbsp parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Form the seasoned minced meat into small balls and fry in a large pan in 2 tablespoons of hot oil until browned all over. Add 1 tablespoon of oil and the dumplings and fry over medium heat for about 5 minutes. Trim the savoy cabbage and cut into finger-width strips, removing the tough stalk. Remove the meatballs and dumplings from the pan. Add 1 tablespoon of oil and the savoy cabbage and fry for 5 minutes over medium heat, season with salt and pepper. Stir in the meatballs and dumplings. Mix together the hot meat broth and crème fraîche and pour over the meat. Cover and simmer over low heat for about 6 to 8 minutes. Sprinkle with chopped parsley.