Savoy Meatballs Casserole

Summary

Prep Time	1 hr
Cook Time	30 mins
Total Time	1 hr 35 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

For the vegetables:

1 small Head savoy cabbage
3 medium carrot (s)
1 onion (s)

For the sauce:

Also:

Instructions

Dice the black bread and soak in a little water. Finely dice the onion as well.
Now mix all the ingredients for the meat dough together vigorously. Express the black bread well and mix in as well. No piece of bread should be seen as a whole afterwards.
Shape the finished meat dough into 12 meatballs and flatten them a little.
Fry these in hot clarified butter, about 4 minutes per side. Then set aside.
Clean and quarter the savoy cabbage, cut out the core and then cut into fine strips.
Pour boiling water over the savoy cabbage strips and blanch for 5 minutes. Then strain.
Peel the carrots, cut in half and cut into fine slices. Finely dice the onion.
Heat the olive oil in a saucepan and sauté the onion cubes until translucent. Add the carrot slices and savoy cabbage. Let the whole thing steam for 5 minutes. Then deglaze with the quarter of a liter of stock and cover and simmer over low heat for 10 minutes.
For the sauce, heat the butter and sweat the flour in it. Gradually add 500 ml of milk, stirring constantly. Bring to the boil and simmer for 5 minutes over low heat.
Meanwhile we taste the sauce with stock powder, salt, pepper and nutmeg and finally add 2 tablespoons of coarse sweet mustard.
Now butter out a baking dish, fill in the vegetables and distribute half of the sauce on the vegetables.
Then layer the meatballs on top and distribute the rest of the sauce on top.
Now sprinkle 1 tablespoon of breadcrumbs over the whole thing and put a few flakes of butter on top.
Now put everything in the preheated oven and bake at 180 ° C for 30 minutes.
It is best served with slices of farmhouse bread!

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