John Myers
Fiery Pointed Cabbage with Meatballs
The perfect fiery pointed cabbage with meatballs recipe with a picture and simple step-by-step instructions.
- 400 g Pointed cabbage fresh
- 2 Spring onions fresh
- 0,5 kl Onion, diced
- 1 Clove of garlic
- Rapeseed oil
- Butter
- 2 separate Crumbled chilli peppers
- Black pepper from the mill
- Salt
- 4 tbsp Creme fraiche Cheese
- 50 ml Vegetable broth
- Meatballs:
- 0,5 kl. Onion, diced
- 1 Egg
- 400 g Mixed minced meat
- 3 tbsp Oatmeal
- 2 El Breadcrumbs
- Mustard
- 1 kl Chilli pepper dried crumbled,
- 1 Go clove of garlic
- Salt pepper,
- For the meatballs, mix all of the above ingredients together and season to taste. Heat the rapeseed oil in a large pan and fry the rolled meatballs all over. Then take it out of the pan and keep it warm.
- Rinse the pointed cabbage briefly, cut in half. Cut out the stalk and then roughly cut. Cut the spring onions into fine rings and fry them briefly with the onion cubes1 in the frying fat of the meatballs.
- Add the butter and then lightly stew the pointed cabbage in it. Deglaze with broth and season with chilli peppers, salt and pepper. Simmer briefly. Fold in the crème fraîche or serve as a toping on the vegetables.
- Arrange on a platter with the meatballs and serve.
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