This quick and easy savoy cabbage stew is given a fresh touch by the spring onion and lime.

1. Clean the potatoes: peel and cut into 2-3 cm chunks. Clean the savoy cabbage: remove the stalk and cut the leaves into thin strips.
2. Cook the potatoes until tender in a large saucepan for about 20 minutes. Add the savoy cabbage after 5 minutes.
3. Cut the spring onion into thin rings and chop finely. Keep the green part aside for garnish. Scrub the lime thoroughly and grate 1 teaspoon.
4. Mix the lime zest, crushed garlic and a pinch of freshly ground pepper into the minced meat. Make small balls (the size of a walnut).
5. Heat the oil in a frying pan. Fry the spring onion (white part) for about 2 minutes over medium-high heat. Add the meatballs and fry for about 8 minutes until brown and cooked all around.
6. Drain the potatoes and savoy cabbage in a colander. Heat the milk on low heat in the saucepan.
7. Add the potatoes and savoy cabbage to the milk. Mash together with the mustard.
8. Divide the mash between the plates. Spoon the meatballs on top. Garnish with spring onion, some lime juice and freshly ground pepper. Drizzle with some fat from the pan for extra creaminess.

Tips:
- You can also replace the meatballs with smoked mackerel.
- You can also mix half the spring onion (white part) into the mince.