John Myers
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Cauliflower Pan with Curry and Minced Meatballs
The perfect cauliflower pan with curry and minced meatballs recipe with a picture and simple step-by-step instructions.
- 750 g Cauliflower fresh
- 400 g Pig meat
- 1 tbsp Curry
- 1 tbsp Salt
- 1 piece Onion
- 2 Discs Whole grain toast
- 2 piece Garlic cloves
- 1 piece Egg
- 1 bunch Spring onions
- 4 tbsp Sunflower oil
- 0,25 liter Cream 30% fat
- Rose paprika powder to taste
Prepare:
- I freed the cabbage from the leaves, cut off the stalk and separated off the individual florets.
- Cut the toast into small cubes. Peel the onion and Knofi and chop them into small pieces.
- Clean the spring onions and cut them diagonally into strips (approx. 1 cm).
Prepare:
- Put 1 liter of water with 1 tablespoon of salt and 1 tablespoon of curry in a saucepan and add the Brussels sprouts. Only just cook and then drain in a colander.
- Mix the diced toast with a good 4 tablespoons of the boiling water from the cabbage. Mix the meat with the diced onions, knofi and toast bread well and season with rose paprika. Be careful with salt, there is already plenty in the cooking water.
- Shape the meat into small dumplings and refrigerate.
- Heat the oil in a pan and brown the dumplings in it. Swing it from time to time so that they turn brown all around. Reduce the heat by one level.
- Now add the spring onions and fry until they are fragrant and translucent.
- Now add the cauliflower florets again and heat. Pour in the cream, bring to the boil and season to taste again. If you like it a little more curry, you can whisk it with the cream.
- Rice simply goes with it.
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