Savoy cabbage with meatball

Name: Savoy cabbage with meatball
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 160 g peeled potatoes; 300 g savoy cabbage; 50 g cleaned mushrooms; 2 teaspoons (5 g each) Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 (30 g) peeled onion; 80 g Tatar (scraped meat); 1 TABLESPOON TK-8 herbal mixture; 1 tablespoon (20 g) Low-fat curd; 1 tablespoon (15 g) clotted cream

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

160 g peeled potatoes
300 g savoy cabbage
50 g cleaned mushrooms
2 teaspoons (5 g each) Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 (30 g) peeled onion
80 g Tatar (scraped meat)
1 TABLESPOON TK-8 herbal mixture
1 tablespoon (20 g) Low-fat curd
1 tablespoon (15 g) clotted cream

Directions

1
Wash the potatoes and cut into evenly sized slices. Wash savoy cabbage and cut into fine strips. Wash mushrooms, drain and cut into thin slices
2
Heat 1 tsp. oil. Fry the potatoes in it while turning. Add savoy cabbage and mushrooms and fry briefly. Season with salt and pepper. Add 4-5 tablespoons of water, cover and stew for about 15 minutes
3
In the meantime, dice the onion. Knead tartar, onion, herbs and quark. Season with salt and pepper and form into a meatball
4
Heat 1 tsp. oil. Fry the meatball for about 6 minutes on both sides until golden brown. Take out. Dissolve the meat with 2 tablespoons of water and add to the vegetables. Stir the sour cream into the vegetables and serve with the meatball