Meatballs with stir-fried cabbage

Cut the cabbage in quarter lengthwise, cut the thick stalk at an angle and cut the cabbage into strips of 2 cm thick. Heat the olive oil in a wok and fry the meatballs around brown. Put them on a plate.

Chop the onion coarsely and cut the pepper into strips of 2 cm thick. Halve the snoepto. Spoon the onion and cabbage through the shortening and stir fry for 2-3 minutes. Spoon the tomato puree, bell peppers and snoepto through it and stir-fry for another 2 minutes.

Pour in the stock and place the meatballs between the cabbage. Smother everything with the lid diagonally on the pan in 6-8 minutes until tender. Serve with unpolished rice.