White cabbage pot with bacon and meatballs

Ingredients for 4 servings:

• 800 g white cabbage, cleaned, finely sliced
• 200 g bacon cubes, streaky, smoked
• 4 medium-sized onions, diced
• 2 tbsp paprika powder, sweet
• 1 tbsp tomato paste
• 1 tsp caraway seeds
• ½ liter meat broth
• 100 g crème fraîche
• salt and pepper
• 500 g potatoes, cleaned and diced
• 375 g ground beef
• 1 egg(s)
• 1 stale roll
• 20 g clarified butter
• some balsamic vinegar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

Lightly brown the bacon and 3/4 of the onion in a pan. Add the cabbage and fry briefly. Sprinkle with paprika. Stir in the tomato paste and top up with the broth. Add the caraway seeds. Stir in the crème fraîche and season with salt, pepper, and balsamic vinegar. Cover and simmer for about 45 minutes. After 20 minutes, add the diced potatoes to the stew and continue cooking. Mix the minced meat with the remaining onions, egg, soaked, well-squeezed bread roll, salt, pepper, and paprika. Form the minced meat into walnut-sized balls and fry them in hot clarified butter for about 10 minutes. Add the balls to the stew, mix well, and serve.