Cabbage salad with meatballs

Name: Cabbage salad with meatballs
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 300 g mixed minced meat; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 Garlic clove; 500 g Skimmed milk yoghurt; 7-10 Tbsp Juice of 1 lemon; 7-10 Tbsp pinch of sugar; 100 g Sheep's cheese; 800 g Pointed cabbage; 1/2 Cucumber; 1 collar Spring onion; 1 TABLESPOON Oil

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
300 g mixed minced meat
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 Garlic clove
500 g Skimmed milk yoghurt
7-10 Tbsp Juice of 1 lemon
7-10 Tbsp pinch of sugar
100 g Sheep's cheese
800 g Pointed cabbage
1/2 Cucumber
1 collar Spring onion
1 TABLESPOON Oil

Directions

1
Peel and finely chop the onion. Knead minced meat, egg and onion well, season with salt and pepper. Form into small balls (3 cm Ø). Heat oil in a pan. Fry the meatballs in the oil for about 10 minutes until golden brown. Cut the pointed cabbage into 5 mm thick rings, wash and drain well on a sieve. Wash and halve the cucumber and cut into slices.
2
Wash spring onion and cut into fine rings. Peel the garlic and press it through a garlic press. Put yoghurt in a bowl, add lemon juice and season with salt, pepper, a pinch of sugar and garlic. Crumble the feta cheese lightly with your hands and stir it into the yoghurt dressing. Mix the prepared vegetables and arrange on a plate together with the meatballs. Spread the yoghurt dressing on top and sprinkle with chilli powder as desired and garnish with a chilli pepper