Andrej's white cabbage stew with meatballs

Ingredients for 12 servings:

• 1,200 g minced meat, mixed
• 1 head of white cabbage
• 500 g carrot(s)
• 100 g caraway seeds
• 4 onions, red
• 4 garlic cloves
• 100 g herbs of your choice
• salt and pepper
• 3 liters of broth, strong
• 1 cup of cream, 200 ml
• 3 eggs
• 200 g breadcrumbs or 1 stale roll
• 200 ml water

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours

First, clean and chop the vegetables. Thinly slice the carrots and cut the cabbage into square pieces of approximately 3 x 3 cm. Finely chop the onions and divide them into two portions, as well as the garlic and herbs. Then bring about 2 liters of water to a boil with plenty of salt and 75 g of caraway seeds. When the water boils, add the chopped white cabbage and simmer for 5-6 minutes. Drain the water, but do not rinse the cabbage. Now mix the minced meat with the 3 eggs, 200 ml of water, 200 g of breadcrumbs (if using a dry bread roll, it must be soaked in the water), and half of the herbs, onion, and garlic until everything is evenly blended. Season with salt and pepper, then form into small balls and fry briefly to create a roasted flavor. Once the meat is cooked, sauté the remaining onions and garlic in the same pan. Don’t wipe the meatballs from the pan; that’s where all the flavor is. When the onions are translucent, add the carrots. Sauté them for about 5 minutes and then deglaze with a ladle of stock. Now add the fried carrots, onions, and garlic, along with the meatballs and the rest of the stock, to a large pot, without the cabbage, and cook for 30 minutes. Finally, add the cream, the remaining herbs/caraway seeds, and the cabbage, and cook for another 5 minutes.