Red cabbage with apple, mustard puree and meatballs

Cut the apples into quarters, remove the cores and cut each quarter into three.

Put the apple slices, red cabbage, gingerbread spices, sugar, vinegar, water, butter and possibly salt in a pan and bring to a boil.

Turn the heat down and let it simmer on low heat for 20 minutes with the lid slanted on the pan.

Meanwhile, peel the potatoes, cut into equal pieces and boil them in water with salt, if necessary, for 20 minutes.

Meanwhile cut the shallots in half rings.

Heat butter in a frying pan and fry the shallot and beef meatballs with pepper and salt on medium heat for 10 minutes until golden brown and done.

Change regularly.

Drain the potatoes and puree them with the mustard, milk and the rest of the butter with the puree mash.

Add pepper and salt if desired. Garnish the puree with the cress.