Savoy Cabbage Casserole with Meatballs

2 Soak slices of toast. Peel onion and chop finely. Knead the ground meat, 1/3 onions, egg and pressed toast. Shape 8 meatballs out of it. Fry them in 1 tablespoon of oil for 5 minutes on each side.

Clean and wash the sausage and cut into strips. Peel, wash and roughly grate the carrots. Heat 1 tablespoon of oil in a saucepan and sauté the rest of the onions until translucent. Add the cabbage and carrots and cook for about 3 minutes. Season with salt and pepper and deglaze with 1/4 l water, bring to the boil and stew covered for approx. 15 minutes.

Heat 3 tablespoons of butter in a saucepan. Sweat the flour in it. Stir in milk and 1/4 l water and simmer for about 5 minutes. Season the sauce with salt, pepper and nutmeg.

1 Finely crumble a slice of toast. Season the vegetables to taste and put them in a greased casserole dish (30cm long). Spread the meatballs and sauce on top. Sprinkle toast crumbs and grated mountain cheese on top. Bake in a preheated oven (convection oven 175 ° C) for about 25 minutes until golden brown.