Green spelt roasts with creamy white cabbage

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Soak the green spelt in 1/2 litre water overnight. Bring the unripe spelt grain, water and stock to the boil, cover and cook for about 35 minutes. Stir from time to time. In the meantime peel, wash and finely grate the carrots. Peel and chop the onion. Add the carrot and onion to the green spelt, cook briefly and let it cool down.

2. 2

   Clean the white cabbage and cut into strips. Boil 300 ml salted water and add cabbage. Cover and cook for about 5 minutes. Add cream, bring to the boil and season with salt, pepper and nutmeg. Stir in sauce thickener, bring to the boil and keep warm. Wash, quarter, seed and dice the tomato. Wash chives, cut into fine rolls. Put both aside. Add eggs, flour and breadcrumbs to the unripe spelt grain mixture and mix well. Season vigorously with salt and pepper. Shape 12 roasts with wet hands. Heat the oil in a coated pan and fry the roasts in portions on each side for 1-2 minutes until golden brown.

3. 3

   Wash chives, cut into fine rolls. Put both aside. Add eggs, flour and breadcrumbs to the unripe spelt grain mixture and mix well. Season vigorously with salt and pepper. Shape 12 roasts with wet hands. Heat the oil in a coated pan and fry the roasts in portions on each side for 1-2 minutes until golden brown. Put the fried meat and creamed cabbage on plates. Sprinkle with diced tomatoes and chives and serve

Nutrition Facts

KCAL
640 kcal

CARBS
67 g

FATS
33 g

PROTEINS
17 g