Fiery pointed cabbage with meatballs

Name: Fiery pointed cabbage with meatballs
Cook time: 25 min
Total time: 25 min
Yield: 3
Ingredients: 400 g Thüringer Mett (seasoned minced pork); 2 TABLESPOONS Oil; 3 Spring onions; 1 (approx. 1 kg) Pointed cabbage; 7-10 Tbsp salt, pepper; 1/2 TEASPOON ground chilli or chilli powder; 3-4 Tsp Fresh cream

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 3

400 g Thüringer Mett (seasoned minced pork)
2 TABLESPOONS Oil
3 Spring onions
1 (approx. 1 kg) Pointed cabbage
7-10 Tbsp salt, pepper
1/2 TEASPOON ground chilli or chilli powder
3-4 Tsp Fresh cream

Directions

1
Form approx. 20 nut-sized dumplings from the ground pork with moistened hands. Heat the oil in a large pan (with lid). Fry the dumplings for about 5 minutes.
2
In the meantime clean and wash the spring onions and cut them into fine rings. Clean, wash and quarter the pointed cabbage and cut out the stalk. Cut the cabbage into coarse strips
3
Remove the dumplings from the pan. Sauté cabbage and 3/4 spring onions in the frying fat. Season with salt, pepper and chilli. Add 5 tablespoons of water. Cover and stew for about 5 minutes
4
Fold the dumplings into the cabbage. Cook open for about 5 minutes. Season to taste. Serve with the rest of spring onions and crème fraîche and serve with baguette or puree.