John Myers
Contents
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Ingredients
Savoy carrot stew:
- 0,5 Head of savoy cabbage 800 g / cleaned 450 g
- 2 Onions approx. 150 g
- 300 g Carrots
- 2 tbsp Sunflower oil
- 1,5 liter Vegetable broth (6 teaspoons instant)
- 1 tsp Whole caraway seeds
Jacket potatoes:
- 500 g Waxy potatoes
- 1 tsp Salt
Mettballs:
- 1 Egg
- 0,5 tsp Salt
- 0,25 tsp Pepper
- 4 tbsp Breadcrumbs
- 4 tbsp Sunflower oil
Instructions
Savoy carrot stew:
- Clean the sausage, cut out the stem end and cut into strips. Peel and halve the onions and cut into thin slices. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 - 4 mm thick) with the knife. Heat sunflower oil (2 tbsp) in a tall saucepan, fry the onion slices in it, add the savoy cabbage strips and carrot blossoms, fry everything briefly and deglaze / pour on the vegetable stock (5 liters). Season with whole caraway (1 teaspoon) and simmer / cook for approx. 25 - 30 minutes.
Jacket potatoes:
- Wash the potatoes, cook in salted water (1 teaspoon) for about 20 minutes, drain, peel and roughly dice.
Mettballs:
- Peel and finely dice the onion. Put all the ingredients for the meatballs (mince, diced onions, egg, salt, pepper and breadcrumbs) in a bowl and mix / knead well. Shape small balls with moistened hands and fry them in a pan with oil (4 tablespoons) on all sides until they are golden-brown.
Savoy cabbage carrot jacket potato stew with meatballs
- Lift the jacket potato cubes into the stew, heat them up briefly and finally add the meatballs and serve the savoy cabbage, carrot and jacket potato stew with meatballs hot.
