Savoy cabbage stew with meatballs

Ingredients for 4 servings:

• 1 onion(s)
• 1 tbsp oil
• 250 g minced meat
• 1 egg(s)
• 1 tbsp Italian herbs, frozen
• salt and pepper
• Cayenne pepper
• 1 kg savoy cabbage
• 4 tomatoes
• 250 g potatoes
• 2 tbsp oil
• 1 liter vegetable broth
• 2 tbsp tomato paste, seasoned

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

hearty and delicious for cold days

Meatballs: Finely dice the onion. Heat 1 tablespoon of oil in a pan and fry the onions until golden brown. Mix the onions with the minced meat, egg, and herbs, season with salt, pepper, and cayenne pepper. Form the mixture into small balls. Stew: Clean the savoy cabbage and cut into strips. Quarter and deseed the tomatoes. Peel and dice the potatoes. Heat 2 tablespoons of oil in a roasting pan and sauté the diced potatoes. Add the savoy cabbage and cook briefly. Pour in the stock and bring to a boil. Add the meatballs and let everything simmer over low heat for about 30 minutes (do not boil!). Stir in the tomato paste. Add the tomato quarters to the soup and let it simmer briefly.