John Myers
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Pointed Cabbage with Apple and Horseradish, Served with Meatballs
The perfect pointed cabbage with apple and horseradish, served with meatballs recipe with a picture and simple step-by-step instructions.
Spitzkohl
- 1 Cabbage
- 1 Shallot, finely chopped
- 1 Clove of garlic, finely chopped
- 1 Apple, peeled, cored and diced
- 200 ml Cider Brut
- 100 ml Cream
- 2 tbsp Wasabi horseradish
- Salt
- Pepper
- Raw cane sugar
- Butter
Meatballs
- 400 g Ground beef
- 1 old one Rolls soaked in milk
- 1 Egg
- 1 tbsp Dijon mustard
- 2 Spring onions, cut into rings
- 50 g Freshly grated Parmesan
- Salt
- Pepper
- Oil
- Butter
cabbage
- Quarter the pointed cabbage, remove the stalk and then cut into fine strips. Melt some butter in a saucepan and sweat the shallot, garlic and apple in it. When the apple begins to soften, add the pointed cabbage and sweat while turning, it can easily pull some color.
- Now deglaze with the cider and reduce to about 1 third and don’t forget to turn it every now and then, then add the cream and let it simmer over a low heat for about 10-15 minutes. Now season well with salt, pepper and sugar.
- When the pointed cabbage is done, remove the heat, but leave the pan on the stove and fold in the horseradish.
Meatballs
- Squeeze out the bun and place in a bowl. Add the minced meat, egg and mustard, season with salt and pepper. Now add the spring onions and the grated Parmesan and work everything well into a homogeneous dough.
- Shape the dough into small meatballs and fry them until golden brown on both sides in a little oil over medium heat. At the very end, add a tablespoon of butter and let it froth, this will give the meatballs a particularly nice taste.
finish
- Arrange the pointed cabbage on a plate and place the meatballs on top.
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