Braised cabbage mom's way

Ingredients for 4 servings:

• 1 head of white cabbage
• Fat, for frying
• Pepper, ground, white
• Salt
• 2 eggs
• Breadcrumbs, as needed
• 1 onion(s)
• 1 kg minced pork
• 1 kg potatoes
• some water to deglaze

Instructions

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

a hearty, tasty filling dish

Quarter the white cabbage, remove the stalk, and then cut into small pieces or strips measuring approximately 5 x 1 cm. Peel and finely dice the onion. Heat some fat in a large frying pan. Add the cabbage to the pan, season generously with salt and pepper, and brown, stirring occasionally. The cabbage should be a nice golden yellow. Be careful not to burn it. Depending on the size of the pan, you may need to brown the cabbage in batches. Browning gives the cabbage a slightly sweet flavor, which pairs perfectly with the meatballs. Place the minced meat in a bowl, season with salt and pepper, add the eggs, diced onion, and breadcrumbs, and knead thoroughly until smooth. The eggs and breadcrumbs will bind the meatballs together. Now form the minced meat mixture into meat lumps about 2-3 cm in size; they don’t have to be perfectly round. The cabbage should now be golden yellow. Deglaze it with a little water and add it to a large, tall pot. If necessary, you can now brown the next batch of cabbage. Now, in the pan you used to cook the cabbage, fry the meat lumps with a little fat until they are nicely browned. In the meantime, peel and wash the potatoes and, depending on their size, halve or quarter them. Once the meat lumps are ready, add them to the large pot with the cabbage and stir everything well. Add a little water to the pan, stir briefly, and then add it to the pot with the cabbage. Now place the large pot on the stove and simmer everything for another 10-15 minutes with the lid closed and on low heat, stirring occasionally. Meanwhile, cook the potatoes in a little salted water until tender. Finally, serve the cabbage with the boiled potatoes. The next day, when the cabbage has been properly marinated, it tastes even better.