Winter Vegetable Stew with Meatballs

Ingredients

• 300 g carrots
• 600 g savoy cabbage
• 1 onion
• 2 EL Butter
• 1 TL sugar
• 1.5 l vegetable broth
• 1 slice toast bread
• 1 Shallot
• 300 g mixed ground meat
• 0.5 TL paprika powder (sweet)
• 1 TL oregano
• Salt
• pepper (ground)
• 2 EL rapeseed oil
• 125 g farfalle
• 1 can corn (425 g)

Instructions

1. 1.

   Peel the carrots and slice them thinly. Remove the outer leaves of the savoy cabbage, wash it, quarter it, cut out the core, and shred the leaves into fine strips. Peel and dice the onion finely. In a large pot, sauté in hot butter until translucent. Sprinkle with sugar and lightly caramelize. Add the cabbage and carrots and cook together. Pour in the broth and bring to a boil. Then simmer at medium heat for about 20 minutes.

2. 2.

   Soak the toast in a little water. Dice the shallot finely and combine it with the ground meat in a bowl. Add the drained toast, season with paprika, oregano, salt, and pepper, and knead well. Shape small balls with wet hands and brown them all sides in hot oil in a pan.

3. 3.

   Cook the pasta in boiling salted water until al dente. Drain the corn. Add the meatballs, pasta, and corn to the stew and let it heat through briefly. Season with salt and pepper and serve.