Savoy Cabbage Stew with Turnips and Meatballs

Peel the turnip and dice it, clean the carrots and cut them into slices, sauté everything in clarified butter, pour the meat stock and cook for about 10 minutes.

Peel and dice the onions, sauté in a little clarified butter with the ham cubes until translucent and add to the vegetables.

Remove the stalk from the sausage, cut the leaves into small pieces and add to the vegetables, season everything with salt, pepper, thyme, marjoram and caraway seeds, and simmer for another 10 minutes.

Put the minced meat in a bowl, season the egg, mustard, tomato paste, breadcrumbs, salt, pepper and paprika, form small balls, fry them in a little clarified butter, put them in the savory saucepan and lightly for another 10-15 minutes in the closed saucepan Simmer.