John Myers
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Hot, Spicy Pointed Cabbage with Meatballs and Carrot and Potato Mash
The perfect hot, spicy pointed cabbage with meatballs and carrot and potato mash recipe with a picture and simple step-by-step instructions.
Hot, spicy pointed cabbage:
- 550 g ½ Spitzkohl
- 125 g ½ Gemüsezwiebel
- 15 g 1 rote Chilischote
- 15 g 1 Frühlingszwiebel
- 1 tbsp Sunflower oil
- 1 tsp Mild curry powder
- 1 tsp Whole caraway seeds
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 tsp Sambal oelek
- 200 ml Vegetable broth (1 teaspoon instant broth)
- 100 ml Cooking cream
- 0,5 Teaspoon / alternatively ½ teaspoon instant chicken broth Glutamate
Mettballs:
- 200 g Mixed meatballs (half beef and half pork)
- 1 altbackenes Brötchen
- 75 g 1 Zwiebel
- 1 Knoblauchzehe
- 1 the size of a walnut Ginger
- ½ rote Chilischote
- 1 tsp ½ rote Chilischote
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- Breadcrumbs
- 4 tbsp Sunflower oil
Carrot and potato mash:
- 100 g Carrots
- 400 g Potatoes
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tbsp Butter
- 1 tbsp Cooking cream
- 1 big pinch Coarse sea salt from the mill
- 1 big pinch Colorful pepper from the mill
- 1 big pinch Freshly grated nutmeg
Serve:
- 2 Stalk Parsley for garnish
- 2 * ½ Strauchtomate zum Garnieren
Hot, spicy pointed cabbage:
- Clean the pointed cabbage, cut in half, cut out the stalk. First cut the half pointed cabbage into strips and then into squares. Peel and halve the vegetable onion and cut half into strips. Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (1 tbsp) in a large, high pan, add the vegetables (sliced pointed cabbage, strips of onion, diced garlic, diced ginger and diced chili peppers) and fry / stir-fry vigorously. Season with mild curry powder (1 teaspoon), whole caraway (1 teaspoon), sambal oelek (1 teaspoon), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches) and season with the vegetable stock (200 ml) and cream (100 ml) deglaze / pour on. Simmer / cook with the lid on for about 20 minutes. Remove the lid and let it simmer until most of the liquid has boiled away. Finally, season with glutamate (½ teaspoon or alternatively ½ teaspoon instant chicken stock).
Mettballs: (For 3 – 4 people!)
- Soak the old bread roll in warm water and squeeze it out well. Peel, halve and finely dice the onion. Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and finely dice. Put all ingredients (200 g mixed mince, squeezed bread roll, 1 egg, diced onion, diced garlic cloves, diced ginger, diced chili peppers, 1 teaspoon mild curry powder, 2 big pinches of coarse sea salt from the mill and 2 big pinches of colored pepper from the mill) in a bowl, Mix / mix well and let stand / rest for 15 minutes. With moistened hands, form mettballs (approx. Table tennis ball size / approx. 16 pieces), roll in breadcrumbs and fry in a pan with sunflower oil (4 tbsp) until golden-brown.
Carrot and potato mash:
- Peel the carrots with the peeler and cut into small pieces. Peel, wash and dice the potatoes. Cook carrot pieces with potato cubes in salted water (1 teaspoon salt) ground with turmeric (1 teaspoon) for about 20 minutes, drain through a kitchen sieve and return to the hot pot. Add butter (1 tbsp), cooking cream (1 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and freshly ground nutmeg (1 big pinch) and work through well with the potato masher / stamp through.
Serve:
- Serve hot, spicy pointed cabbage with meatballs and carrot and potato mash, garnished with parsley and a tomato half.
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