Summary

Ingredients

For the meat:

• 600 g minced meat, mixed
• 4 medium egg (s)
• 2 tablespoon, heaped onion granules
• 1 tablespoon, heaped mustard, medium hot
• 100 g breadcrumbs
• 3 tablespoon mineral water
• Salt and pepper, other spices according to your own taste

For the vegetables:

• 1 large white cabbage, pointed cabbage or savoy cabbage, approx. ,500 g - ,700 g each
• 4 large onions, cut into thin strips
• ml 2,000 vegetable broth or meat broth, alternatively instant
• Salt and pepper, white, finely ground
• Paprika powder, noble sweet
• 1 potato (s), some flour or a sweat to thicken the stew

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Instructions

1. Knead the ingredients of the minced meat mixture together and do not season the mixture too mildly to your own taste. Let the dough rest for 15 minutes so that the flavors can develop.
2. Shape the mince into small balls and fry them in a large roasting pan until they are evenly brown. I deliberately chose onion granules and not fresh onions so that the balls don`t get black dots when frying. Take the roasted meat out of the roaster and park it in a closed container.
3. Cut the cabbage into strips, leave the stalk behind. Also cut the onions into thin strips.
4. Simmer the cabbage in the frying fat over medium heat until it forms a slight base in the roasting pan. Add the onions and brown them lightly. Add the meatballs and deglaze the roast with the broth. Season the stew well at your own discretion and let it simmer until the cabbage only has a light bite.
5. Tie the braised cabbage with a grated potato, a little flour or a little sweat.
6. Boiled potatoes or spaetzle go well with it.