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🍽️ Fresh Meatballs with Crispy Cabbage

598 kcal · 30 min · 4 servings

Ingredients

• 2 stale rolls
• 400 g cabbage
• 2 carrots
• 4 spring onions
• 2 garlic cloves
• 1 small onion
• 1 small red chili pepper
• 400 g mixed minced meat
• 2 eggs
• salt
• pepper (from the mill)
• 1 tsp paprika powder
• 50 ml sunflower oil
• 2 tbsp butter
• 2 tbsp sesame oil
• 2 tbsp light soy sauce
• 2 tsp lime juice
• chili flakes
• coriander leaves (for garnish)

Instructions

1. 1. Soak the bread rolls in some water.
2. 2. Remove the hard core from the white cabbage, wash it, and cut the vegetable into thin strips.
3. 3. Peel the carrots and grate them into fine sticks.
4. 4. Clean and wash the spring onions, then slice them into thin rings.
5. 5. Peel the garlic clove and the onion, and chop both ingredients separately very finely.
6. 6. Wash the chili pepper, halve it, remove the seeds, and finely chop the flesh.
7. 7. Squeeze the soaked bread roll and break it into small pieces with your hands.
8. 8. Mix the bread pieces with the minced meat, the chopped onion, the chili, the eggs, salt, pepper, and paprika powder.
9. 9. Knead the meat mixture vigorously until it holds together well.
10. 10. Heat the butter together with the sesame oil in a large pan.
11. 11. Sauté the white cabbage, carrots, and chopped garlic in it for 5 minutes, stirring constantly.
12. 12. Add the spring onions to the pan.
13. 13. Deglaze the vegetables with the soy sauce and lime juice.
14. 14. Sprinkle chili flakes over the mixture.
15. 15. Let the vegetables simmer for another 5 minutes, stirring occasionally.
16. 16. Adjust the seasoning of the side dish to taste.
17. 17. Form meatballs from the meat mixture and cook them thoroughly in the pan or oven.
18. 18. Plate the hot meatballs.
19. 19. Add the white cabbage mixture.
20. 20. Garnish the dish with fresh coriander leaves and serve immediately.

Nutrition per serving

• kcal: 598
• Protein: 28 g · Fett/Fat: 43 g · Carbs: 26 g