🍽️ Crispy Meatballs on Fresh Cabbage Salad

Name: Crispy Meatballs on Fresh Cabbage Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g red cabbage (0.5 small red cabbage); 150 g large carrots (1 large carrot); 100 g young kale leaves; 50 g mixed salad greens; 1 red onion; 4 tbsp rice vinegar; 3 tbsp sesame oil; 6 tbsp soy sauce; 25 g sesame seeds (2 tbsp); 2 garlic cloves; 20 g ginger (1 piece); 10 g cilantro (0.5 bunch); 600 g ground beef; 1 egg; 30 g rolled oats (2 tbsp); 2 tbsp peanut oil; 30 g honey (2 tbsp); 125 ml cloudy apple juice

619 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

500 g red cabbage (0.5 small red cabbage)
150 g large carrots (1 large carrot)
100 g young kale leaves
50 g mixed salad greens
1 red onion
4 tbsp rice vinegar
3 tbsp sesame oil
6 tbsp soy sauce
25 g sesame seeds (2 tbsp)
2 garlic cloves
20 g ginger (1 piece)
10 g cilantro (0.5 bunch)
600 g ground beef
1 egg
30 g rolled oats (2 tbsp)
2 tbsp peanut oil
30 g honey (2 tbsp)
125 ml cloudy apple juice

Instructions

1. Remove the hard core from the red cabbage and cut the head into quarters.
2. Cut the red cabbage into very fine strips.
3. Wash the carrot, peel it, and grate it coarsely.
4. Wash the kale and salad leaves and shake them dry.
5. Peel the onion and slice it into thin rings.
6. Mix all the prepared vegetable ingredients in a large bowl.
7. Mix vinegar, sesame oil, two tablespoons of soy sauce, and chili flakes for the dressing.
8. Finally, season the dressing with salt and pepper to taste.
9. Roast the sesame seeds in a hot pan without oil over medium heat for two minutes.
10. Remove the sesame seeds from the pan and set them aside.
11. Peel the garlic and ginger and dice them finely.
12. Wash the coriander leaves, shake them dry, and chop them.
13. Mix the minced meat with garlic, ginger, coriander, egg, and oat flakes.
14. Season the meat mixture with two tablespoons of soy sauce.
15. Form twelve to eighteen small balls from the mixture.
16. Heat peanut oil in a large pan.
17. Fry the meatballs for six to eight minutes over medium heat until golden brown on all sides.
18. Remove the balls and let them drain on kitchen paper.
19. Caramelize the honey in the remaining frying fat over medium heat for two to three minutes.
20. Deglaze the pan with apple juice and the remaining soy sauce.
21. Bring the sauce to a boil and let it simmer for six minutes over low heat.
22. Return the meatballs to the pan and heat them for two minutes while turning them.
23. Mix the cabbage salad with the prepared dressing.
24. Distribute the salad onto plates.
25. Place the meatballs on top of the salad.
26. Sprinkle the dish with the roasted sesame seeds.

Nutrition per serving

kcal: 619
Protein: 40 g · Fett/Fat: 40 g · Carbs: 25 g