Creamed Cabbage in Bechamel Sauce

Peel and halve the potatoes. Put plenty of hot water in a large saucepan, season with salt and bring to the boil once. Reduce the heat and cook for 20 minutes until soft.

Peel the kohlrabi and cut into cubes. Put the kohlrabi cubes in a sieve, hang over the potatoes and steam covered for about 10 minutes until the cubes are firm to the bite.

Peel the shallots, cut in half and cut into fine cubes. Put the minced meat in a large bowl. Add shallot cubes, breadcrumbs, a pinch of nutmeg, mustard, salt and pepper and mix everything well. Shape the mixture into about 16 balls.

Sear the meatballs in a large pan with a little oil all around for about 3 minutes. Reduce the heat and fry for about 10 minutes until cooked through.

In the meantime, prepare the sauce. Melt the butter in a large saucepan over medium heat. Add the flour and stir constantly until a roux is formed. Then add the milk and stir vigorously. Add the bay leaf and freshly grated nutmeg, season with salt and pepper. Add sugar. and stir vigorously, simmer for 5 -7 minutes while stirring, until a smooth sauce is formed. Add lemon juice and season with salt and pepper. Take the pot off the stove and take out the bay leaf.

Remove the finished meatballs from the pan and set aside. Possibly pour off the gravy. Put the steamed kohlrabi cubes in the pan and fry for 2 minutes. Add the bechamel sauce and simmer for a few minutes.

Drain the potatoes, add butter and chopped parsley to the potatoes and stir in. Spread the parsley potatoes on the plates. Add the meatballs and serve with the cabbage.