Meatballs with red cabbage

Cut the red cabbages into quarters and cut the hard stalk away. Cut the coals into wafer thin strips. Chop the onion, peel the apple and cut into pieces. Heat half of the butter in a pan. Spoon the onion, red cabbage, apple, half of the Italian herbs, some salt and pepper.

Stir fry 2-3 minutes and then pour the orange juice. Smother the red coals covered in 20-25 minutes until tender.

Mix the mince in a bowl with the egg, breadcrumbs, the remaining Italian herbs, 1 teaspoon of salt and some freshly ground pepper and knead well. Divide the mince so that each has a portion and form balls with moist hands.

Heat the remaining butter in a frying pan and fry the meatballs on medium high heat around brown. Pour 150 ml of water. Stew the meatballs with the lid diagonally on the pan in a gentle simmer for 15-20 minutes. Serve the meatballs and red cabbage with mashed potatoes.