Knead the minced meat with the eggs and fried onions. Add enough breadcrumbs to make a well malleable meatball dough. Season to taste with salt, pepper, paprika and cumin. Then form small balls the size of a cherry with wet hands.
Peel and dice the potatoes and cook them in salted water. Meanwhile, heat the milk, but do not boil it. Then drain the potatoes, steam them and pound them with the potato masher or press them through a potato press. Mix with enough hot milk to make a creamy mashed potatoes. Season the puree with salt and nutmeg.
Clean the cabbage and cut into wide strips without the stalk. Blanch in salted water or steam in the steamer until it is soft but still firm to the bite. Save the broth.
Peel and roughly dice the vegetable onions.
Now heat the oil or lard in a pan and fry the meatballs all over. Then take the meatballs out again and set them aside. They can now still be raw inside, they will cook later in the casserole.
Now fry the onions with the diced ham in the frying fat. When the onions are translucent, dust 2 teaspoons of sweet paprika powder and 1/2 teaspoon of cumin and fry them with them. Add the tomato paste and fry as well. Then deglaze with about a cup of cabbage stock and reduce to a creamy sauce. Season the sauce with salt, pepper, sweet and hot paprika and cumin.
Fill the sauce in a baking dish. Spread the meatballs on top. Spread the cabbage on top in a finger-thick layer, season with salt and pepper. To finish, spread the mashed potatoes on the cabbage. This works best if you first put thick blobs on the savoy cabbage and then spread them together. Roughen the surface of the puree with a fork, put the butter in flakes on the casserole.
Bake the casserole in a hot oven at 200 ° C for about 1 hour until the casserole simmers and the surface is nicely browned.
Tip: For a particularly crispy crust, sprinkle the surface of the casserole with a very thin layer of breadcrumbs halfway through the baking time.
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