Charcoal Stew with Crispy Minced Balls

For the coal stew first cut the onion into strips, bacon into cubes. Remove the stalk from the cabbage head, quarter the cabbage and cut into strips preferably on the bread machine. Peel the potatoes and cut into bite-sized cubes.

Heat the clarified butter in a pot and sauté the onions with the bacon. Add the potatoes and cabbage and sauté briefly. Add beef broth and season with caraway and marjoram. Cover and simmer for about 20 minutes until soft. If too much liquid boils away, add some soup or water.

In the meantime, mix the minced meat with breadcrumbs and garlic, if desired. Season with salt, pepper and nutmeg and form into small balls. Heat some oil in a pan and fry the small balls until golden brown and crispy. Take them out and keep them warm.

Season the cooked coal stew with salt and pepper if necessary. Serve the crispy meatballs separately and only add them to the charcoal stew on the plate. Sprinkle with freshly chopped parsley.

Preparation Tip:

This charcoal stew recipe is extremely productive and makes super full! For an Asian coal stew season the dish with soy sauce, a little sesame oil and depending on the desired spiciness also with chili.

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