Savoy cabbage stew with meatballs

Name: Savoy cabbage stew with meatballs
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 Head Savoy cabbage (approx. 400 g); 500 g Potatoes; 300 g Carrots; 2 discs Toast; 3 TABLESPOONS Oil; 2 (400 ml each) Glasses of vegetable stock; 300 g mixed minced meat; 1 TEASPOON medium hot mustard; 1 Egg Yolk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Stem(s) Parsley; 2 stem(s) Lovage

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1/2 Head Savoy cabbage (approx. 400 g)
500 g Potatoes
300 g Carrots
2 discs Toast
3 TABLESPOONS Oil
2 (400 ml each) Glasses of vegetable stock
300 g mixed minced meat
1 TEASPOON medium hot mustard
1 Egg Yolk
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Stem(s) Parsley
2 stem(s) Lovage

Directions

1
Remove the outer savoy cabbage leaves. Halve the savoy cabbage and remove the stalk. Cut cabbage into small pieces. Peel potatoes and carrots and cut into cubes. Soak toast in cold water. Heat 1 tablespoon of oil in a large pot.
2
Sweat potatoes, carrots and savoy cabbage for 1-2 minutes, then add stock and 400 ml water. Bring the stew to the boil and simmer for about 25 minutes. Knead minced, squeezed toast, mustard and egg yolk and season with salt and pepper.
3
Shape mince into little balls. Heat 2 tablespoons of oil in a large frying pan and fry the meatballs all around for about 5 minutes, then add to the stew. Season the stew with salt, pepper and some caraway seeds.
4
Wash the parsley and lovage, dab dry and cut the leaves into thin strips. Add the herbs to the stew 5 minutes before the end of cooking.