Vegetable stew with minced meat

Ingredients for 4 servings:

• 400 g potatoes
• 400 g carrot(s)
• 500 g savoy cabbage
• 250 g Mett (seasoned minced pork)
• 1 onion(s)
• 2 tbsp butter or margarine
• 1 liter vegetable broth
• 100 g crème fraîche (crème légère)
• Parsley
• Thyme
• salt and pepper
• Herbs, for sprinkling

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

low-calorie stew

Peel the potatoes and cut into cubes. Peel the carrots and slice them. Dice the onion and roughly chop the savoy cabbage. Chop the herbs. Knead the minced meat with the herbs and form into small balls, brown them all over with 1 tablespoon of butter, then set aside. Melt the remaining butter in the frying fat. Sauté the onion, carrots, and cabbage for about 10 minutes. Season with salt and pepper, add the potatoes, deglaze with the stock, bring to a boil briefly, then cover and simmer for about 20 minutes. Add the minced meat balls back in and let stand over medium heat for about 5 minutes. Stir in the crème légère and season again if desired. Sprinkle with the chopped herbs before serving. Variation: Use half the carrots and kohlrabi, white cabbage instead of savoy cabbage, or pointed cabbage.