Cutlets with Cabbage and Carrot Salad

5 from 7 votes
Prep Time 45 minutes
Cook Time 10 minutes
Rest Time 20 minutes
Total Time 1 hour 15 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 149 kcal


  • 1 piece Old Bun
  • 50 ml Milk lukewarm
  • 600 g Ground beef
  • 2 small Fresh shallots
  • 600 g Pointed cabbage fresh
  • 200 g Carrots
  • 100 g Yogurt
  • 4 Stems Fresh thyme
  • 4 Stems Parsley
  • 1 piece Egg
  • 2 tbsp Lemon juice
  • 5 tbsp Rapeseed oil
  • 1 tsp Sugar
  • 1 tbsp Ketchup
  • 1 tbsp Mustard
  • Salt and pepper


  • For the meatballs, cut the roll into small pieces, pour the milk over it and leave to soak. Peel off a shallot, halve, quarter and cut into fine pieces. Pluck the thyme leaves from the stalks and finely chop. Knead everything with the minced meat, egg, ketchup, mustard, salt and pepper. Shape the minced meat into about 12 meatballs, fry them in a pan in 2 tablespoons of hot oil.
  • Pointed cabbage, halve, quarter and cut out the stalk in a wedge shape, cut the cabbage into fine strips. Peel and finely grate the carrots. 1 Peel and halve the shallot and cut into fine strips. Pluck the parsley leaves from the stems and cut into fine strips with herb scissors . Put everything in a bowl. With lemon juice, 3 tablespoons of oil, sugar, salt and pepper. Knead vigorously in the bowl and let it steep for 15 minutes.
  • Pour off the liquid and gently squeeze everything in and stir in the yoghurt. Arrange pointed cabbage and carrot salad with meatballs on plates and serve garnished with a little thyme.


Serving: 100gCalories: 149kcalCarbohydrates: 3gProtein: 7.8gFat: 11.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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