Savoy Stew with Meatballs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 678 cal. | (32 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 48.5 μg | (81 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 18.1 mg | (151 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 102 mg | (107 %) | ||
| Potassium | 1,720 mg | (43 %) | ||
| Calcium | 262 mg | (26 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 22 g | |||
| Uric acid | 286 mg | |||
| Cholesterol | 223 mg | |||
| Complete sugar | 16 g |
Ingredients
- For the stew
- ½ Head of cabbage
- 4 carrots
- 400 grams potatoes
- ½ l Vegetable broth
- salt
- peppers
- 1 Tbsp butter
- For the meatballs
- 1 day-old White roll
- ⅛ l milk
- 500 grams Ground veal
- 1 egg
- 1 onion
- 2 tsps butter
- 1 organic lemon
- salt
- peppers
- 350 milliliters Beef broth
- For the sauce
- 1 bunch flat-leaf parsley
- 200 grams Crème fraiche
- 100 grams Whipped cream
- 1 Tbsp lemon juice
- salt
- white peppers
Preparation steps
For the stew: Rinse the carrots, peel and slice. Peel the potatoes and cut into bite-size cubes. Cook the carrots and potatoes in a pot of boiling water until tender. Rinse under cold water and drain. Rinse the cabbage, remove the hard core and cut into strips. Heat a little butter in a saucepan and saute the cabbage briefly. Pour in the broth and cook, stirring occasionally until the cabbage is tender. Stir the potato and carrot pieces into the cabbage and season with salt and pepper.
For the meatballs: In a bowl, soak the bread in the warm milk until softened. Squeeze and transfer to a bowl with the ground meat and egg. Peel the onion, chop finely. Heat butter in a pan and saute the onion until translucent. Grate the lemon zest and add to the ground beef mixture along with the onion, season well. Knead until well combined and shape into about 20 small balls. Bring the broth to a boil, add the meatballs and simmer over medium heat until the meatballs are cooked through, about 10 minutes. Carefully lift out.
For the sauce: Rinse the parsley, pat dry and chop. In a bowl, stir the creme fraiche with the cream and lemon juice until smooth and season with salt and pepper.
Serve the vegetables with the meatballs and sauce on a preheated dish. Sprinkle with chopped parsley and serve.
