Meatball pot with savoy cabbage

Ingredients for 4 servings:

• 4 onions
• 500 g minced meat, mixed
• 2 eggs
• 1 tbsp mustard
• 3 slices of toast
• salt and pepper
• 30 g clarified butter
• 30 g butter
• 2 tbsp flour
• 400 ml chicken stock
• 150 g crème fraîche
• 700 g savoy cabbage, cut into strips
• 40 g butter
• e.g. parsley, chopped

Instructions

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

Make a meatball mixture from the chopped onions, minced meat, eggs, mustard, soaked and squeezed-out toast, salt, and pepper, and form into 8 meatballs. Fry in hot clarified butter for 8 minutes on each side. Make a roux from the butter and flour, deglaze with the chicken stock, simmer for 10 minutes, and stir in the crème fraîche. Sauté the savoy cabbage strips in the remaining butter. Place the meatballs on top of the savoy cabbage and pour the sauce over them. Cook in a preheated oven at 200°C (top/bottom heat) for 30 minutes, covered (with foil if desired). Serve sprinkled with chopped parsley.