Nordic Meatballs with Creamed Cabbage

Finely grate or chop the onion. Combine it with the ground pork and veal, egg, oats, milk, mustard, salt and pepper. Mix well, then let the mixture rest for about 10 minutes.

Meanwhile, place the potatoes in a saucepan of lightly salted water. Bring to a boil and cook until tender.

Shape the meat mixture into small meatballs. Fry them in a non-stick pan over medium heat with minimal or no added fat, turning regularly, until browned and cooked through.

Thinly slice the pointed cabbage and add it to a large pan with a small splash of water. Cook over medium heat, stirring occasionally, until softened and reduced in volume.

Pour in the milk. Mix the cornstarch with a small splash of cold water until smooth, then stir it into the cabbage and simmer briefly until the sauce thickens.

Stir in the butter and season the creamed cabbage with nutmeg, salt and pepper.

Divide the meatballs, creamed cabbage and potatoes between two plates and serve hot.