Blitz-Buletten on carrots and cabbage

Name: Blitz-Buletten on carrots and cabbage
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Onion; 600 g mixed mince; 1 Egg (Gr. M); 4 TABLESPOONS Breadcrumbs; 1 TABLESPOON medium hot mustard; 7-10 Tbsp salt, pepper; 2 TABLESPOONS Oil; 1 Pointed cabbage; 2 Carrots; 1 TABLESPOON Butter; 1 TABLESPOON Flour; 100 g Whipped cream

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

One meatball with seasonal vegetables, please. No problem, because in only 25 minutes the delicious home cooking is on the table. All that's missing is a little bit of mustard and dinner is saved.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Onion
600 g mixed mince
1 Egg (Gr. M)
4 TABLESPOONS Breadcrumbs
1 TABLESPOON medium hot mustard
7-10 Tbsp salt, pepper
2 TABLESPOONS Oil
1 Pointed cabbage
2 Carrots
1 TABLESPOON Butter
1 TABLESPOON Flour
100 g Whipped cream

Directions

1
Peel and chop the onion. Knead with minced meat, egg, breadcrumbs, mustard, 1 teaspoon salt and 1⁄2 teaspoon pepper. Shape into 12 meatballs. Fry in hot oil for about 6 minutes on each side.
2
Clean, wash and quarter the cabbage. Peel, wash and slice carrots, cook in boiling salted water for about 6 minutes. Cut cabbage into wide strips from the stalk, cook for about 2 minutes. Drain the vegetables, collect the cooking water. Melt butter and sweat flour in it.
3
Stir in cream and 1⁄4 l cooking water, bring to the boil. Add vegetables, simmer for about 3 minutes, season to taste. Arrange everything. Boiled potatoes taste good with it.