Summary

Ingredients

• 400 g potato (s)
• 400 g carrot (s)
• 500 g savoy cabbae
• 250 g Mett (seasoned minced pork)
• 1 onion (s)
• 2 tablespoons butter, or margarine
• 1 liter vegetable stock
• 100 g crème fraîche (crème léère)
• parsley
• thyme
• salt and pepper
• Herbs, for sprinkling

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Instructions

1. Peel the potatoes and cut into cubes. Peel the carrots and cut into slices. Dice the onion and cut the savoy cabbage into large pieces.
2. Chop herbs. Knead the meatloaf with the herbs and form small balls, fry all over with 1 tablespoon butter, then set aside.
3. Melt the remaining butter in the frying fat. Sauté the onion, carrots and cabbage in it for about 10 minutes. Season with salt and pepper, add the potatoes, deglaze with the stock, bring to the boil briefly and then simmer covered for approx. 20 minutes. Add the meatballs again and let stand over medium heat for approx. 5 minutes. Stir in the crème légère and season again if necessary. Sprinkle with the chopped herbs before serving.
4. Variant:
5. Half carrots and kohlrabi, white cabbage instead of savoy cabbage, or pointed cabbage.