Potato meatballs on bell pepper cabbage

Ingredients for 4 servings:

• 800 g floury potatoes
• ½ cup sour cream
• 50 g Emmental cheese, grated
• 50 g wheat flour
• 1 onion(s)
• salt and pepper
• nutmeg
• Paprika powder
• some sugar
• Vegetable oil or rapeseed oil
• ½ head of white cabbage
• 1 bell pepper(s), red
• ½ cup sour cream
• 20 g butter
• ¼ liter of water
• ½ bunch chives

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

vegetarian

To make the potato patties, steam the potatoes until tender, peel, and let cool. Meanwhile, remove the stalks from the white cabbage, cut into strips, and wash. Heat the butter in a saucepan and sauté the cabbage strips. Add the water and spices (salt, pepper, paprika, and sugar), cover, and simmer for about 15 minutes. Wash, trim, and finely dice the bell peppers, and add them to the cabbage. Cook for about 5 minutes more. Peel and finely dice the onion, then sauté in oil. Press the potatoes into a bowl and add all the other ingredients. Season with salt, pepper, and nutmeg, and knead well. Shape them into about 10 patties, coat in a little flour, and fry in oil over a moderate heat until golden brown on both sides. Dress the bell peppers with the sour cream and season to taste. Arrange the patties on top of the bell peppers and sprinkle with chopped chives.