Eggs in a chopped coat with mashed potatoes and creamed pointed cabbage
easy
60 mins
60 mins
Ingredients
- 7 Eggs (size M)
- 2 Onions
- 500 g mixed minced meat
- 3 TABLESPOONS Breadcrumbs
- 1/2 bunch Parsley
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 TABLESPOON medium hot mustard
- 6 TABLESPOONS Oil
- 800 g Pointed cabbage
- 30 g Butter or margarine
- 1/8 l Vegetable broth (instant)
- 200 g Whipped cream
- 1-2 TABLESPOONS sauce thickener
Directions
- 1
Boil 6 eggs for about 10 minutes in boiling water until hard. Rinse cold and peel. Peel and finely chop the onions. Knead minced meat, half of the onions, breadcrumbs and 1 egg. Wash parsley, dab dry and chop finely, except for a little to garnish.
- 2
Knead parsley and minced meat. Season with salt, pepper and mustard. Wrap each egg with the minced dough and press firmly. Heat the oil in a pan. Fry the chopped eggs at medium heat for 6-8 minutes, turning from time to time. Clean, wash and cut the cabbage into large pieces. Heat the fat in a pan. Sauté remaining onions and cabbage for about 3 minutes, deglaze with stock and cream, bring to the boil and cook for about 5 minutes. Stir in sauce thickener and bring to the boil. Season with salt and pepper.
- 3
Heat the fat in a pan. Sauté remaining onions and cabbage for about 3 minutes, deglaze with stock and cream, bring to the boil and cook for about 5 minutes. Stir in sauce thickener and bring to the boil. Season with salt and pepper. Arrange chopped eggs with the creamed cabbage vegetables on plates. Garnish with parsley. Serve with mashed potatoes sprinkled with parsley
Nutrition Facts
800 kcal
16 g
62 g
44 g
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