Savoy cabbage and farfalle stew with meatballs

Ingredients for 4 servings:

• 600 g savoy cabbage
• 300 g carrot(s)
• 1 large onion(s)
• 5 tbsp olive oil
• 1 tsp sugar
• 1 ½ liters vegetable broth
• 150g farfalle
• some salt and pepper, black, from the mill
• 1 slice(s) of toast
• 300 g minced meat, mixed
• ½ tbsp paprika powder
• 1 tsp marjoram
• 1 tsp mustard, medium hot or hotter, according to taste
• 1 can of corn

Instructions

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

Trim, wash, quarter, and core the savoy cabbage. Cut the leaves into fine strips. Trim, peel, rinse, and thinly slice the carrots. Peel and finely dice the onion. Heat 3 tablespoons of olive oil in a soup pot and sauté half of the diced onions until translucent. Sprinkle with the sugar and let it caramelize slightly. Add the savoy cabbage and carrots and sauté briefly. Pour in the vegetable stock, bring to a boil, then cover and simmer over low heat for about 20 minutes. Cook the farfalle in plenty of boiling, lightly salted water until al dente. Soak the slice of toast in a little water. Then squeeze out the excess water and knead it in a bowl with the minced meat, remaining diced onion, paprika, marjoram, mustard, a little salt, and a few turns of black pepper. Form the meatballs into small balls. Heat 2 tablespoons of olive oil in a pan and fry the meatballs until golden brown on all sides, about 5 minutes. Drain the corn. Drain the farfalle, let it drain, and add it to the stew along with the corn and meatballs. Heat briefly. Season to taste with a little salt and a few grinds of freshly ground black pepper.