Braised cabbage with meatballs

Ingredients for 6 servings:

• 600 g minced meat, mixed
• 4 m.-sized eggs
• 2 tbsp, heaped onion granules
• 1 tbsp, heaped mustard, medium hot
• 100 g breadcrumbs
• 3 tbsp mineral water
• Salt and pepper, other spices according to your taste
• 1 large white cabbage, pointed cabbage or savoy cabbage, approx. 1,500 g – 1,700 g
• 4 large onions, cut into thin strips
• 2,000 ml vegetable broth or meat broth, alternatively instant
• Salt and pepper, white, finely ground
• Paprika powder, sweet
• 1 potato(s), some flour or a roux to thicken the stew

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

absolutely delicious and easy to prepare

Knead the ingredients of the minced meat mixture together and season the mixture to your taste, not too mildly. Let the dough rest for 15 minutes so that the flavors can develop. Form the minced meat into small balls and fry them in a large roasting tin until they are evenly brown. I deliberately chose onion granules rather than fresh onions so that the balls don’t get black spots when frying. Remove the cooked meat from the roasting tin and place it in a closed container. Cut the cabbage into strips, leaving the stalk. Also cut the onions into thin strips. Braise the cabbage in the frying fat over medium heat until it forms a light crust in the roasting tin. Add the onions and brown them lightly. Add the meatballs and deglaze the pan with the stock. Season the stew well to your liking and continue to simmer until the cabbage only has a slight bite. Thicken the braised cabbage with a grated potato, a little flour, or a light roux. Serve with boiled potatoes or spaetzle.