1. Peel the potatoes, cut them into pieces, and cook them.
2. Remove the outer leaves of the green cabbage. Separate the remaining leaves and rinse them. Drain them, roll them up, and cut them into coarse strips.
3. After 10 minutes, add the green cabbage to the potatoes and finish cooking. Drain.
4. Put the ground meat in a large dish and add the egg and breadcrumbs. Season with pepper and mix everything together.
5. Bring water to a boil, add the bouillon cube, and let it simmer.
6. Wet your hands and form 12 meatballs with the ground meat, about 4 cm in diameter.
7. Place the meatballs in the boiling water and cook for 5 minutes. Remove the pot from the heat and let it rest for 10 minutes.
8. Sauce: Cut the mushrooms into quarters. Peel and finely chop the shallot.
9. Melt a knob of butter in a saucepan and brown the bacon until crispy. Stir regularly. Add the shallot and mushrooms and continue cooking. Season with pepper and salt.
10. When the mushrooms start to cook, add the cranberry compote and mustard. Pour in the chicken broth and let it reduce for a while.
11. Mix 40 g of softened butter with 30 g of flour and knead to obtain a 'beurre manié'. Use it to thicken the sauce. Season the sauce with pepper and salt.
12. Mash the potatoes and green cabbage into a puree with a knob of butter. Season with pepper, salt, and nutmeg.
13. Melt a knob of butter in a frying pan and brown the pre-cooked meatballs on all sides.
14. Serve a generous portion of mashed potatoes on the plates. Add 2 meatballs and a few spoonfuls of bacon and mushroom sauce on the side.