Meatballs on stowed vegetables

Name: Meatballs on stowed vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g Potatoes; 3 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Onion; 600 g mixed mince; 1 Egg (Gr. M); 2 TABLESPOONS Breadcrumbs; 1 TABLESPOON Mustard; 2 TABLESPOONS Oil; 2 Carrots; 1 baby pointed cabbage; 2 TABLESPOONS Butter; 1 TABLESPOON Flour; 200 ml Milk; 5 Stem/s Parsley

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

Carrots and cabbage in creamy sauce - a cook says "stowed", we say: delicious

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g Potatoes
3 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Onion
600 g mixed mince
1 Egg (Gr. M)
2 TABLESPOONS Breadcrumbs
1 TABLESPOON Mustard
2 TABLESPOONS Oil
2 Carrots
1 baby pointed cabbage
2 TABLESPOONS Butter
1 TABLESPOON Flour
200 ml Milk
5 Stem/s Parsley

Directions

1
For the roast potatoes peel, wash and dice the potatoes. Heat clarified butter in a pan. Fry the potatoes for 20-25 minutes while turning. Season with salt and pepper.
2
For the meatballs, peel and finely dice the onion. Knead minced meat, egg, breadcrumbs, mustard and onion, season with salt and pepper. Form 12 meatballs from the mixture. Heat 2 tablespoons of oil in a second large pan and fry the meatballs for about 15 minutes.
3
For the vegetables, peel, wash and slice the carrots. Clean, wash and quarter the pointed cabbage and remove the stalk. Chop the cabbage into small pieces. Heat butter. Sauté the vegetables for about 3 minutes. Dust with flour and sweat a little. Add milk while stirring. Bring to the boil and simmer for about 2 minutes. Season with salt and pepper. Wash and chop parsley. Add to the vegetables. Arrange vegetables, meatballs and roast potatoes.