Autumnal stew with meatballs

Name: Autumnal stew with meatballs
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Onions; 500 g Potatoes; 250 g Carrots; 750 g Savoy cabbage; 1/2 bunch Parsley; 300 g mixed minced meat; 1 Egg; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 1 l Vegetable broth or stock (instant); 1 can(s) (425 ml) white beans

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Onions
500 g Potatoes
250 g Carrots
750 g Savoy cabbage
1/2 bunch Parsley
300 g mixed minced meat
1 Egg
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
1 l Vegetable broth or stock (instant)
1 can(s) (425 ml) white beans

Directions

1
Peel and finely chop the onions. Peel and wash potatoes and carrots. Cut potatoes into bite-sized pieces. Clean, wash and cut the savoy cabbage into strips. Wash and chop parsley.
2
Knead minced meat, egg, breadcrumbs, half onions and half parsley. Season with salt and pepper. Shape into balls. Brown all around in hot oil, take out. Fry the rest of the onions, potatoes, carrots and savoy cabbage in hot frying fat. Season with salt and pepper, add stock, bring to the boil. Cover and cook for about 20 minutes. Drain the beans. Finally heat them up in the stew.
3
Fry the rest of the onions, potatoes, carrots and savoy cabbage in hot frying fat. Season with salt and pepper, add stock, bring to the boil. Cover and cook for about 20 minutes. Drain the beans. Finally heat them up in the stew. Season to taste and sprinkle with the remaining parsley