Königsberger Klops auf Wirsingbett

Directions

Boil the small potatoes, peel them, melt the sugar, add the butter and toss the potatoes until they are browned.

Cut the savoy cabbage head into small pieces and toss in butter, add salt, pepper and nutmeg and a tablespoon of crème fraiche and mustard.

The minced beef is seasoned with salt, pepper, chop the onion and add with the egg yolk.

Shape small balls. Bring 1 liter of broth to the boil and let the balls soak in it with 1 tablespoon of capers. Remove the balls when they float on the surface and sift through the broth.

Cook the cabbage in the meat ball broth until soft.

Thicken the broth with the agar agar, deglaze the whole thing with the broth and let it simmer for about 20 minutes. Then add half a cup of cream and season the sauce with freshly squeezed lemon juice. Finally, put the balls back in.