Summary

Ingredients

• 4 onion (s)
• 500 g minced meat, mixed
• 2 egg (s)
• 1 tablespoon mustard
• 3 slices toast bread
• salt and pepper
• 30 g clarified butter
• 30 g butter
• 2 tablespoon flour
• 400 ml chicken broth
• 150 g crème fraîche
• 700 g savoy cabbae, cut into strips
• 40 g butter

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Instructions

1. Prepare a meat dough from the chopped onions, the mince, the eggs, mustard, the toast soaked in water and squeezed out, salt and pepper and form 8 meatballs from it. Fry in clarified butter for 8 minutes on each side.
2. Prepare roux from butter and flour, deglaze with the poultry stock, simmer for 10 minutes and stir in the creme fraiche. Steam the savoy cabbage strips in the remaining butter.
3. Place the meatballs on the savoy cabbage, pour the sauce over them, cover and cook in the preheated oven at 200 ° C top / bottom heat for 30 minutes (possibly aluminum). Serve sprinkled with chopped parsley.