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Prep time: 15 min
Cook time: 20 min
Servings: 8
1 - 100 gram
Boil the small potatoes, peel them, melt the sugar (depending on sweetness), add butter and toss the potatoes in it until they are brown
Ingredients
500 gr savoy cabbage
20 gr butter
1-1/2 pinch nutmeg
1 tbsp creme fraiche
800 gr ground meat
salt and pepper, to taste
1/4 tsp cumin
1/4 tsp nutmeg
35 ounce water
1 tbsp beef broth
1 tbsp capers
30 gr onions
1/4 cup half & half
1 tbsp lemon juice
1/8 tsp agar agar
Directions
Cut the savoy cabbage head into small pieces, toss in butter, add salt, pepper, nutmeg and 1 teaspoon of crème fraîche.
The ground beef is seasoned with salt, pepper, nutmeg and cumin. Chop the onion finely and add it with the egg yolk. Form balls or squares approximately the size of a ping pong ball.
Bring 1 liter of meat broth to the boil and let the balls simmer with 1 tablespoon of capers (do not boil). Remove the balls when they float to the surface and strain the broth.
Thickening with agar agar. Then add half a cup of sweet cream (careful, don't boil it anymore!) and season the sauce with freshly squeezed lemon juice.
Finally, put the balls back in.
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