Tomato and pointed cabbage vegetables with meatballs

Ingredients for 2 servings:

• 250 g meatballs, from the stock
• 300 g pointed cabbage, prepared and weighed
• 1 onion(s)
• 1 clove(s) garlic
• 2 tbsp oil
• 1 tbsp tomato paste
• n. B. Thyme, approx. 1 – 2 branches
• ½ tsp sugar
• 100 ml red wine
• 400 g tomatoes, chopped (can)
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

quickly made with meatballs from the pantry

Cut the pointed cabbage into thin strips, dice the onion, and finely chop or press the garlic. Heat the oil in a large pan and sauté the onion while stirring. Briefly sauté the garlic. Stir in the tomato paste and sugar, then mix in the pointed cabbage and bring to a boil with the red wine. Simmer slightly, add the tomatoes and thyme, and season with salt and pepper. Cover and simmer for about 10 minutes. Add the meatballs and simmer for about 10 minutes. Remove the thyme sprigs and season generously with salt and pepper. Serve hot with some white bread or pasta. Tip: I make meatballs in larger quantities and freeze them.