Meatball with creamed savoy

Name: Meatball with creamed savoy
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 160 g peeled potatoes; 7-10 Tbsp salt, white pepper; 150 g savoy cabbage; 50 g cleaned pepper; 1/2 TEASPOON clear broth (instant); 1 (30 g) peeled onion; 100 g Beefsteakhack; 2 teaspoons (20 g) Crème légère or (sour cream; 15 % fat); 7-10 Tbsp sour cream (10 % fat) 1 tsp (5 g) oil; 7-10 Tbsp dried thyme; 7-10 Tbsp Parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

160 g peeled potatoes
7-10 Tbsp salt, white pepper
150 g savoy cabbage
50 g cleaned pepper
1/2 TEASPOON clear broth (instant)
1 (30 g) peeled onion
100 g Beefsteakhack
2 teaspoons (20 g) Crème légère or (sour cream; 15 % fat)
7-10 Tbsp sour cream (10 % fat) 1 tsp (5 g) oil
7-10 Tbsp dried thyme
7-10 Tbsp Parsley

Directions

1
Wash the potatoes and cook covered in a little salt water for about 20 minutes
2
Wash the vegetables and cut into strips. Bring almost 100 ml of water and stock to the boil, cover and steam the vegetables for about 10 minutes.
3
Chop the onion finely. Knead with minced onion and 1 tsp sour cream. Season. Form a meatball from the mixture with moistened hands. Heat oil in a coated pan. Fry the meatball for 4-5 minutes on each side
4
Stir 1 tsp. sour cream into the vegetables, season to taste. Serve everything. Garnish with parsley if necessary.
5
Crème légère can also be used in diabetic cuisine to give a "light touch" to the dishes. Because it contains only 15% fat - half as much as crème fraîche. And: it is guaranteed not to curdle. Meatballs also taste cold, for example during the lunch break. Fry several at once and freeze them ev