White cabbage stew with meatballs

Ingredients for 4 servings:

• 1 small head of white cabbage
• 1 onion(s)
• 500 g minced meat, mixed
• 6 m.-sized potatoes
• 3 tbsp breadcrumbs
• 1 egg(s)
• some oil for frying
• 1 ½ liters of chicken broth
• salt and pepper
• n. B. Caraway

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Peel and dice the onion. Mix the minced meat with the egg, breadcrumbs, onion, salt, and pepper. Form the mixture into small dumplings and fry them well in a pan with a little oil. Remove the outer leaves from the white cabbage, quarter them, remove the stalk, cut the quarters into strips, and wash thoroughly. Fry the white cabbage strips in the oil and deglaze with the chicken stock. Bring everything to a boil and then simmer over low heat for about 20 minutes. Peel the potatoes and cut them into thin slices. Wash them and add them to the white cabbage. Season the stew with salt, pepper, and caraway seeds and simmer for another 20 minutes. Season to taste and add the meatballs just before serving.