Chinese Cabbage with Chicken Balls

For the chicken balls, cut chicken into small pieces and mince in a meat grinder. Add breadcrumbs and 2 tablespoons of whipped cream, salt, pepper and season with curry. Put the mince in a cool place.

Heat butter in a pot and brown flour in it. Pour in chicken soup and bring to a boil. Season with mustard, salt and pepper and stir in the remaining whipped cream.

Form small balls from the minced meat and steam them in the sauce for 5 to 8 minutes until they are cooked.

Clean the Chinese cabbage, wash and cut into fine strips. Peel the shallots and cut into thin rings.

In a saucepan, bring water to a boil, add salt and cook noodles in it according to package directions.

Melt butter in a pan and sauté Chinese cabbage and shallots in it. Pour in vegetable soup, increase heat and cook for about 5 minutes. Season with pepper and nutmeg.

Arrange noodles, cabbage and meatballs on two plates and pour sauce over them. Sprinkle with cilantro greens and bring to table.

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