Cabbage Stew with Veal Meatballs

Ingredients

• 1 l vegetable broth
• 300 g ham bones
• 2 Bay leaves
• 3 cloves of peppercorns
• 1 vegetable onion
• 800 g cabbage (1 head)
• 1 bunch carrots
• 600 g waxy potatoes
• 0.5 bunch lovage
• 400 g veal mince (or veal sausage as substitute)
• Salt
• ground black pepper

Instructions

1. 1.

   Bring the broth with bones, bay leaves, peppercorns and unpeeled, halved onions to a boil. Simmer gently over medium heat for 30 minutes, skimming foam occasionally. Quarter the cabbage, remove the core, and slice the quarters into strips. Peel carrots and potatoes; dice potatoes and cut carrots diagonally into slices. Remove lovage leaves and finely chop them. Form about 36 small meatballs from the veal mince, drop them into boiling water, and let them cook for 5 minutes over gentle heat.

2. 2.

   Strain the broth through a sieve and bring it back to a boil. Add potatoes and simmer over medium heat for about 15 minutes until tender. After 5 more minutes, add carrots and cabbage and continue cooking until all vegetables are done.

3. 3.

   Drain the meatballs and add them to the stew. Season lightly with salt and generously with pepper. Stir in lovage and serve hot.