Chinese cabbage pan with meatballs
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
2
- 500 g Chinese cabbage
- 1 (200g) red pepper
- 2 Spring onions
- 1 red chilli pepper
- 200 g Beefsteak minced meat
- 1 heaped Tbsp low-fat curd cheese
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 7-10 Tbsp Sweet peppers
- 1 TEASPOON medium hot mustard
- 2 TABLESPOONS Oil
- 1/4 l clear broth (instant)
- 2-3 TABLESPOONS Soy sauce
Directions
- 1
Clean and wash the Chinese cabbage and bell peppers and cut into fine strips. Clean, wash and cut spring onions into bite-sized pieces. Cut open the chilli pepper, scrape out the seeds and cut into very fine rings.
- 2
Knead the beefsteak mince with the quark, salt, pepper, paprika powder and mustard. Form about 20 small dumplings with wet hands. Heat oil in a pan and fry the meatballs all around.
- 3
Add prepared vegetables and chilli pepper. Braise briefly and add stock and some soy sauce and bring to the boil. Braise over medium heat for about 5 minutes. Season to taste with salt and soy sauce.
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