Creamy savoy with meatballs

Name: Creamy savoy with meatballs
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Head Savoy cabbage (about 1 kg); 2 Onions; 1 TABLESPOON Butter or margarine; 200 g Whipped cream; 200 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Bread rolls from the previous day; 500 g mixed minced meat; 1 egg (size M); 1 TABLESPOON medium hot mustard; 2 TABLESPOONS Oil

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Head Savoy cabbage (about 1 kg)
2 Onions
1 TABLESPOON Butter or margarine
200 g Whipped cream
200 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Bread rolls from the previous day
500 g mixed minced meat
1 egg (size M)
1 TABLESPOON medium hot mustard
2 TABLESPOONS Oil

Directions

1
Clean the cabbage, remove the outer leaves. Cut cabbage into quarters, cut out the stalk. Cut cabbage into strips. Peel onions and chop finely. Melt the fat, sauté half the onions until translucent.
2
Add cabbage, sweat for another 3 minutes, deglaze with cream and bring to the boil. Add stock and cook the cabbage for 15-20 minutes. Season to taste with salt and pepper. In the meantime, soak the rolls in water and squeeze them out.
3
Knead the mince, bread roll, egg and the remaining onion cubes. Season with salt, pepper and mustard. Form 15 small meatballs. Heat the oil in a large pan. Fry the meatballs in it for about 10 minutes while turning over medium heat.
4
Arrange the finished cabbage on a plate with the meatballs. Boiled potatoes taste good with it.