Asian pointed cabbage salad
easy
35 mins
35 mins
Ingredients
- 1 Bread roll (from the previous day)
- 1 Onion
- 400 g mixed minced meat
- 4 Eggs (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 1 (approx. 500 g) small head pointed cabbage
- 150 g Sweet peas
- 200 g Asian egg noodles
- 1 red onion
- 1 Garlic clove
- 4-5 Tbsp sweet-hot chili sauce
- 1-2 TEASPOONS Soy sauce
- 2-3 TABLESPOONS Lime juice
- 4 red chilli peppers to garnish
- baking paper
Directions
- 1
Soak bread in lukewarm water. Peel and finely chop the onion. Squeeze out the bread well and knead with minced meat, onion and 1 egg. Season with salt and pepper. Form 16 meatballs and place them on a baking tray lined with baking paper. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 12 minutes.
- 2
In the meantime whisk 3 eggs and season with salt and pepper. Heat 1 tablespoon of oil in a pan and pour in the egg mixture. Fry the eggs over a low heat, remove from the pan and allow to cool slightly. Take meatballs out of the oven and let them cool down a little on the baking tray. Wash the pointed cabbage and cut in half. Remove the stalk and cut the leaves into pieces
- 3
Clean, wash and halve the sugar snap peas. Cook mangetouts and cabbage in boiling salted water for 3-5 minutes. Drain and quench. Cook pasta in boiling salted water for about 2 minutes. Drain and rinse. Cut the omelette into pieces.
- 4
Peel red onion and cut into fine rings. Peel garlic and chop finely. Mix chili sauce with 1 tablespoon of oil, garlic, soy sauce and lime juice. Mix the meatballs, noodles, omelette pieces, onion rings, pointed cabbage and mangetouts with the sauce. Arrange the salad on plates and garnish with one chilli pepper each
Nutrition Facts
690 kcal
57 g
34 g
39 g
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