Tepid, Bavarian Cole-Slaw with crunchy Chicken Meat Balls

Clean the white cabbage and remove the external leaves, remove the stalk, clean the cabbage and shred it into stripes.

Give the white cabbage stripes into a bowl and spice it with the smoked salt.

Fill the vegetable broth and the apple vinegar into a pot, add the bay leaf and let the broth slowly simmer.

Pour the hot vegetable broth over the cabbage, add the caraway, oil, sugar and mix everything very well.

Cover the bowl with the salad very well and let everything infuse for 20 minutes.

Preparation of the meat balls: Clean the chicken filet, dab it dry and process it through a meat grinder.

If you don’t have a meat grinder, simply ask your butcher to do it for you.  Peel and dice the onion. Give all the ingredients into a bowl and mix everything very well. That works best with your hands.

Form the meat balls with your hands and place them on your plates. Give some oil into a pan, slightly heat the oil and brown the meat balls form all sides within.

Now and then turn the meat balls. Distribute the white cabbage salad on your plates along with the chicken meat balls and serve.