Meatballs with Porcini Mushrooms, Creamed Cabbage and Triplets

5 from 4 votes
Prep Time 1 hr
Total Time 1 hr
Course Dinner
Cuisine European
Servings 4 people


Meatballs with porcini mushrooms:

  • 250 g Beef meat
  • 250 g Boletus
  • 1 bun from yesterday
  • 1 Onion
  • 2 piece Garlic cloves
  • 1 Egg
  • 1 tsp Salt
  • 1 tsp 9 Pepper Symphony
  • 1 tsp Mild curry powder
  • Breadcrumbs
  • 6 tbsp Sunflower oil

Creamy kohlrabi:

  • 500 g Kohlrabi cleaned
  • 1 tsp Salt
  • 1 tbsp Butter
  • 1 tbsp Flour
  • 200 ml Kohlrabi cooking water
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 1 big pinch Freshly grated nutmeg
  • 1 tsp Sugar
  • 1 tsp Instant vegetable broth
  • 100 ml Cream

Triplets: (For 2 people!)

  • 250 g Triplets (small, waxy potatoes / 6 pieces)
  • 0,5 tsp Salt
  • 0,5 tsp Ground turmeric
  • 0,5 tsp Whole caraway seeds


  • Small tomato halves for garnish
  • Parsley for garnish


Meatballs with porcini mushrooms:

  • Clean / brush the stone mushrooms and chop them into small cubes. Soak yesterday's rolls in warm water and squeeze them out well. Peel and dice the onion. Peel and finely dice the garlic cloves. Put all ingredients (250 g beef meat, 250 g ceps, 1 squeezed roll, onion cubes, garlic clove cubes, 1 egg, 1 teaspoon salt, 1 teaspoon 9 pepper symphony from ANKERKRAUT and 1 teaspoon mild curry powder) in a bowl and mix / knead well. Shape meatballs (8 pieces) with moistened hands, roll in breadcrumbs and fry in a pan with sunflower oil (6 tbsp) on both sides until golden-brown. Keep the meatballs with porcini mushrooms warm in the oven at 50 ° C until serving. Composition / Ingredients 9 Pepper Symphony by ANKERKRAUT: Black Pepper, Green Pepper, White Pepper, Rose Berries, Langer Pepper, Cubeb Pepper, Tellicherry Pepper, Allspice, Szechuan Pepper, Red Kampott and Black Kampott

Creamy kohlrabi:

  • Peel the kohlrabi, cut into slices and then into sticks / strips. Boil the kohlrabi sticks / strips in salted water (1 teaspoon salt) for about 10 minutes, drain through a kitchen sieve and collect the cooking liquid. Put butter (1 tbsp) in the hot saucepan, sprinkle with flour (1 tbsp) (burn in!) And mix with a small whisk, stirring constantly. Deglaze with the boiling water (200 ml) and simmer for a few minutes. Season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches), freshly grated nutmeg (1 big pinch), sugar (1 teaspoon) and instant vegetable stock (1 teaspoon). Finally add / stir in the cooking cream (100 ml) and add / fold in the precooked kohlrabi sticks. Let everything simmer gently for another 4 - 5 minutes


  • Peel and wash the potatoes / triplets, ground in salted water (½ teaspoon salt) with turmeric (½ teaspoon) and whole caraway seeds (½ teaspoon) cook for approx. 20 minutes and drain.


  • Serve meatballs with porcini mushrooms, creamed cabbage and triplets, each garnished with a small half tomato and a stick of parsley.
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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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