Chinese cabbage vegetables with meatballs

Name: Chinese cabbage vegetables with meatballs
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g Potatoes; 7-10 Tbsp Salt; 1 collar Spring onions; 2 Tomatoes; 1 (750 g) Head Chinese cabbage; 2-3 TABLESPOONS Oil; 250 g uncooked sausage; 1-2 TABLESPOONS clarified butter; 7-10 Tbsp Pepper; 150 g Fresh cream; 7-10 Tbsp Parsley

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g Potatoes
7-10 Tbsp Salt
1 collar Spring onions
2 Tomatoes
1 (750 g) Head Chinese cabbage
2-3 TABLESPOONS Oil
250 g uncooked sausage
1-2 TABLESPOONS clarified butter
7-10 Tbsp Pepper
150 g Fresh cream
7-10 Tbsp Parsley

Directions

1
Peel, wash and halve the potatoes. Cook in boiling salted water for about 15 minutes. In the meantime, clean and wash spring onions and cut them into bite-sized pieces. Wash, quarter and seed the tomatoes.
2
Cut the fruit flesh into small cubes. Remove outer Chinese cabbage leaves and stalk. Halve cabbage and cut lengthwise into wide strips. Heat oil. Fry potatoes for 4 minutes until golden brown.
3
Add spring onions and tomatoes, toss briefly in the frying fat. Push the vegetables aside. Press sausage meat in small dumplings from the skin directly into the hot frying fat. Brown all around. Fry cabbage in hot lard, turning carefully, for about 5 minutes at high heat.
4
Season with salt and pepper. Serve in portions with the prepared vegetables and 1 dash of crème fraiche each. Serve garnished with parsley.