Chopped medallions on savoy cabbage

Name: Chopped medallions on savoy cabbage
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Bread roll (from the previous day); 3 Onions; 750 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8-10 discs (5 g each) Bacon; 1 Head Savoy cabbage; 1 TABLESPOON Butter or margarine; 1-2 TABLESPOONS clarified butter; 100 g Whipped cream; 3/8 l clear broth (instant); 1-2 TABLESPOONS dark sauce thickener; 7-10 Tbsp Parsley and tomato; 7-10 Tbsp wooden skewers

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Bread roll (from the previous day)
3 Onions
750 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
8-10 discs (5 g each) Bacon
1 Head Savoy cabbage
1 TABLESPOON Butter or margarine
1-2 TABLESPOONS clarified butter
100 g Whipped cream
3/8 l clear broth (instant)
1-2 TABLESPOONS dark sauce thickener
7-10 Tbsp Parsley and tomato
7-10 Tbsp wooden skewers

Directions

1
Soak the buns. Peel and chop onions. Chop, squeeze out the bread roll and knead half of the onions. Season with salt and pepper. Form 8-10 meatballs.
2
Wrap 1 slice of bacon around each and pin it. Clean the savoy cabbage, cut out the stalk. Cut cabbage into fine strips and blanch in boiling salted water for about 5 minutes. Then drain well. Shortly before serving, fry the remaining onion in hot fat until transparent. Add the cabbage. Fry again at high heat while turning for 5-8 minutes. Fry the meatballs in hot clarified butter for about 7 minutes on each side, then keep warm. Deglaze the meat with cream and stock. Stir in sauce thickener, bring to the boil.
3
Fry again at high heat while turning for 5-8 minutes. Fry the meatballs in hot clarified butter for about 7 minutes on each side, then keep warm. Deglaze the meat with cream and stock. Stir in sauce thickener, bring to the boil. Season to taste with salt and pepper. Serve everything garnished with parsley and tomato. Boiled potatoes taste good with it