Carrot pot with rice balls

Ingredients for 4 servings:

• 250 g rice (long grain rice)
• 2 tbsp low-fat curd cheese
• 1 egg(s), size M
• 1 egg yolk
• 4 tbsp breadcrumbs, heaped
• 1 tbsp paprika powder, sweet
• ½ bunch parsley
• Salt and pepper, from the mill
• 1 pinch(s) nutmeg, grated
• 2 onions, red
• 1 tbsp sunflower oil
• 250 g white cabbage
• 500 g carrot(s)
• 1 liter vegetable broth or meat broth
• 1 tsp, sautéed coriander, ground
• Parsley, for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cook the rice in salted water until al dente, place it in a sieve, pour cold water over it, drain well, and transfer it to a bowl. Add the quark, egg, egg yolk, breadcrumbs, paprika, and finely chopped parsley and process everything until smooth. Season well with salt, pepper, and nutmeg. Form the rice mixture into small balls. If the dough is very sticky, add more breadcrumbs. Finely dice the onion. Heat the oil in a saucepan and sauté the onion. Finely slice the white cabbage, peel the carrots, and dice them. Add the vegetables to the onions and sauté briefly. Pour in the stock and bring to a boil. Season with salt, pepper, and nutmeg and simmer over moderate heat for about 10 minutes. Add the rice balls to the stew and let it simmer for another 10 minutes. Season the carrot pot to taste and garnish with parsley.