← All recipes

🍽️ Veal meatballs with sauerkraut salad

721 kcal · 30 min · 4 servings

Ingredients

• 400 g red cabbage
• 400 g white cabbage
• salt
• 2 tsp sugar
• 3 tbsp apple cider vinegar
• 1 lemon (juice)
• 2 carrots
• 150 g Greek yogurt (10% fat)
• 2 tbsp honey
• 3 tbsp olive oil
• freshly ground pepper
• 1 pomegranate
• 1 tsp celery seed
• 4 tbsp finely chopped parsley
• 3 slices toast bread
• 200 g whipping cream
• 2 shallots
• 4 stalks parsley
• 1 tbsp butter
• 1 garlic clove
• 400 g veal mince
• 1 egg
• 0.5 tsp ground coriander
• salt
• freshly ground pepper
• 2 tbsp ghee
• 1 sprig thyme
• 1 sprig rosemary

Instructions

1. 1. Remove the hard core from the red cabbage and the white cabbage.
2. 2. Cut both types of cabbage into thin strips.
3. 3. Place the red cabbage strips in a bowl.
4. 4. Place the white cabbage strips in a separate bowl.
5. 5. Sprinkle the red cabbage with salt.
6. 6. Sprinkle the white cabbage with salt.
7. 7. Mix sugar, vinegar, and lemon juice in a small bowl.
8. 8. Pour the vinegar-sugar mixture over the red cabbage.
9. 9. Pour the vinegar-sugar mixture over the white cabbage.
10. 10. Knead the red cabbage with your hands until the liquid is distributed.
11. 11. Knead the white cabbage with your hands until the liquid is distributed.
12. 12. Let the red cabbage marinate for at least one hour.
13. 13. Let the white cabbage marinate for at least one hour.
14. 14. Cut off the hard crust from the bread.
15. 15. Cut the inside of the bread into small cubes.
16. 16. Pour cream over the bread cubes.
17. 17. Let the bread cubes soak in the cream for ten minutes.
18. 18. Peel the shallots.
19. 19. Dice the shallots finely.
20. 20. Pick the parsley leaves off the stems.
21. 21. Chop the parsley leaves finely.
22. 22. Heat the butter in a pan.
23. 23. Sweat the shallots until translucent over medium heat.
24. 24. Peel the garlic.
25. 25. Dice the garlic finely.
26. 26. Sweat the garlic with the shallots for another minute.
27. 27. Place the veal mince in a large bowl.
28. 28. Add the soaked bread to the meat mixture.
29. 29. Add the shallot-garlic mixture to the meat mixture.
30. 30. Add the chopped parsley to the meat mixture.
31. 31. Add the egg to the meat mixture.
32. 32. Season the mixture with coriander.
33. 33. Season the mixture with salt.
34. 34. Season the mixture with pepper.
35. 35. Mix all ingredients well with your hands.
36. 36. Let the meat mixture rest for a short while.
37. 37. Peel the carrots.
38. 38. Grate the carrots finely.
39. 39. Drain the red cabbage.
40. 40. Save the drained red cabbage liquid.
41. 41. Drain the white cabbage.
42. 42. Save the drained white cabbage liquid.
43. 43. Mix the drained red cabbage with the grated carrots.
44. 44. Mix the drained white cabbage with the grated carrots.
45. 45. Whisk yogurt, honey, and oil in a small bowl.
46. 46. Add two to three tablespoons of the cabbage liquid to the dressing.
47. 47. Season the dressing with salt.
48. 48. Season the dressing with pepper.
49. 49. Pour the dressing over the mixed cabbage.
50. 50. Mix the salad well with the dressing.
51. 51. Set the salad aside.
52. 52. Cut the pomegranate in half.
53. 53. Fill a bowl with water.
54. 54. Break the pomegranate halves apart in the water.
55. 55. Release the seeds from the white membrane.
56. 56. Pour the pomegranate water with the seeds into a sieve.
57. 57. Let the pomegranate seeds drain well.
58. 58. Wet your hands with water.
59. 59. Shape the meat mixture into evenly sized meatballs.
60. 60. Heat ghee in a pan.
61. 61. Place the meatballs in the hot pan.
62. 62. Fry the meatballs slowly over medium heat.
63. 63. Add thyme to the pan.
64. 64. Add rosemary to the pan.
65. 65. Baste the meatballs repeatedly with the cooking fat.
66. 66. Fold the pomegranate seeds into the salad.
67. 67. Fold the celery seeds into the salad.
68. 68. Fold three tablespoons of parsley into the salad.
69. 69. Season the salad again with salt.
70. 70. Season the salad again with pepper.
71. 71. Place the finished meatballs on kitchen paper.
72. 72. Let the meatballs drain.
73. 73. Divide the sauerkraut salad among the plates.
74. 74. Place the meatballs on the salad.
75. 75. Sprinkle the meatballs with the remaining parsley.
76. 76. Serve the dish.

Nutrition per serving

• kcal: 721
• Protein: 30 g · Fett/Fat: 48 g · Carbs: 41 g