1 portion contains approximately:
| 472 | kcal |
| 33 g | protein |
| 20 g | fat |
| 40 g | carbohydrates |
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80 g onions
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1 clove of garlic
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125 g celery stalks
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200 g carrots
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50 ml white wine
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120 g potatoes
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100 g white cabbage
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200 ml vegetable stock
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125 g canned butter beans
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200 g minced beef
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1/2 an egg
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1 tbsp tomato paste
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1 tbsp plain flour
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2 tsp rapeseed oil
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Parsley
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Thyme
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Paprika
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Pepper
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Salt
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1
Mince the onion and garlic and combine with the beef, egg, tomato paste, and flour. Season with salt, pepper, and paprika. Shape into small meatballs.
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2
Heat the oil in a pan and sauté the meatballs.
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3
Dice the onions and celery. Cut the carrots into slices, the potatoes into large cubes, and the cabbage leaves into strips.
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4
Heat 1 teaspoon of oil in a pot and cook the onions in it until translucent. Add the carrots and briefly sauté before deglazing with the wine.
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5
Add the potatoes and stock and simmer for 5 minutes.
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6
Then add the celery and cabbage and cook for 3 more minutes.
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7
Drain the beans and add them, along with the meatballs. Cook for 5 more minutes, then season to taste with herbs and spices.