Bacon rissoles with orange-sour cabbage
easy
45 mins
45 mins
Ingredients
- 1 Onion
- 2 TABLESPOONS clarified butter
- 1 jar(s) (850 ml; drained weight: 720 g) Sauerkraut
- 2 Oranges
- 1 TABLESPOON Juniper berries
- 1 Bay leaf
- 7-10 Tbsp Salt
- 7-10 Tbsp Sugar
- 1 Bread rolls from the previous day
- 150 g streaky bacon
- 2 Spring onions
- 500 g mixed minced meat
- 1 Egg
- 7-10 Tbsp Pepper
- 1/4 l Milk
- 1 bag of mashed potatoes
Directions
- 1
Peel and finely chop the onion. Fry in hot fat. Add sauerkraut. Squeeze an orange and pour on the juice and 1/8 litre of water. Add juniper berries and laurel and braise for 30 minutes.
- 2
Season the sauerkraut with a little salt and sugar. Soak the rolls in cold water and squeeze them out. Cut bacon into cubes and let it crisp in a pan without fat. Clean and wash spring onions and cut into thin rings.
- 3
Add the bread roll, bacon (keep the rendered fat!) and spring onions to the mince. Add the egg and knead with the dough hooks of the hand mixer. Season with salt and pepper. Form eight small oval meatballs and fry in the bacon fat for 15 to 20 minutes.
- 4
Turn now and then. For the mashed potatoes boil 1/2 litre of water and a teaspoon of salt. Add 1/4 litre of cold milk, stir in the puree flakes, allow to swell slightly and stir again after one minute.
- 5
Peel the rest of the orange so that the white skin is completely removed. Cut the orange first into slices, then into pieces. Add to the sauerkraut five minutes before the end of the cooking time. Arrange meatballs with sauerkraut and mashed potatoes on plates.
Nutrition Facts
860 kcal
40 g
59 g
38 g
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