Savoy Cabbage Pot with Meatballs

Ingredients

• 0.5 head savoy cabbage
• 4 Carrots
• 400 g Potatoes
• 0.5 l vegetable broth
• Salt
• Pepper
• 1 tbsp butter
• 1 roll of bread (from yesterday)
• 0.125 l milk
• 500 g veal mince
• 1 egg
• 1 onion
• 2 tsp butter
• 1 untreated lemon
• Salt
• Pepper
• 350 ml meat broth
• 1 bunch flat-leaf parsley
• 200 g crème fraîche
• 100 g whipping cream
• 1 tbsp Lemon Juice
• Salt
• white pepper

Instructions

1. 1.

   Wash, trim, peel and slice the carrots. Peel the potatoes and cut them into bite‑size cubes. Steam the carrots and potatoes until just tender. Trim the savoy cabbage, cut it into strips, briefly sauté in a pot with a little butter, then add broth and cook until soft. When done, add the potato and carrot pieces to the cabbage mixture and season with salt and pepper.

2. 2.

   Soak the roll in lukewarm milk, squeeze out excess liquid, and combine with the mince and egg in a bowl. Peel and finely dice the onion. Heat butter in a pan and sauté the onions until translucent. Grate some lemon zest, add it and the onion to the mince mixture, season well, knead into a smooth dough, and shape about 20 small meatballs. Bring broth to a boil and simmer the meatballs over medium heat for 10 minutes, then carefully lift them out.

3. 3.

   Wash, drain, and finely chop the parsley. Whisk crème fraîche with cream until smooth, seasoning with salt and pepper.

4. 4.

   Arrange the vegetables, meatballs, and sauce on a preheated plate, sprinkle with chopped parsley, and serve.