Chinese cabbage and potato mash with meatballs

Ingredients for 2 servings:

• 1 small Chinese cabbage
• 500 g potato(s), floury
• 250 g minced meat, half and half
• 1 small onion(s)
• 250 liters of vegetable broth
• ½ bunch parsley
• oil
• salt and pepper
• Nutmeg, to taste
• Cumin powder, as desired
• Paprika powder, hot, to taste

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

simple, nutritious and inexpensive

Peel and dice the onions. Peel and dice the potatoes. Clean, wash, and coarsely slice the Chinese cabbage. Form the minced meat into small balls, seasoning as desired. Sauté the onion in oil until translucent; do not let it brown. Add the potatoes, layer the cabbage on top, and place the meatballs on top. Deglaze with the vegetable stock and season to taste. Tilt the lid to simmer and cook for about 25 minutes. Then remove the meatballs and roughly mash the cabbage and potatoes. Finally, add the meatballs and garnish with the chopped parsley. Tip: You can also use frozen Chinese cabbage and dried parsley.