Meatball pan

Ingredients for 4 servings:

• 1 onion(s)
• 500 g minced meat, mixed
• 3 tbsp curd
• 1 egg(s)
• n. B. Paprika powder, sweet
• salt and pepper
• 3 tbsp oil for frying
• 500 g carrot(s)
• 800 g pointed cabbage
• 200 ml water
• 200 g crème fraîche
• possibly sauce thickener or similar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

with pointed cabbage and carrots

Dice the onion, knead it with the minced meat, quark and egg and season with salt, pepper and paprika. Form small meatballs and fry them in a large pan. Remove from the pan. In the meantime, peel the carrots and slice them thinly. Trim and wash the pointed cabbage and cut it into strips. Sauté both in the pan in the frying fat and deglaze with approx. 200 ml water. Cover and simmer for approx. 10 minutes. Add the crème fraîche and thicken the sauce. You can use either a sauce thickener or a butterball (which is flour kneaded with butter). Add the meatballs back in and let them warm through. Serve with potatoes or baguette.