Meat loaf with pointed cabbage and tomato vegetables

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Soak rolls in cold water. Peel and chop the onion. Knead minced meat, onion, squeezed out roll and egg. Season with salt and pepper. Form a roast from the minced meat mixture and place on a greased baking tray. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour.

2. 2

   Cover with aluminium foil for the first 20 minutes. For the crust, peel the garlic and press it through a garlic press. Wash and chop the parsley. Crush the peppercorns. Mix the prepared ingredients and lemon peel. After 45 minutes, coat the roast with mustard. Spread the prepared mixture over it, press lightly and finish frying. In the meantime, for the vegetables, clean and wash the pointed cabbage and cut into small pieces. Clean, wash and quarter the tomatoes. Cut out the seeds. Cut the quarters in half again. Rinse the corn and let it drain.

3. 3

   In the meantime, for the vegetables, clean and wash the pointed cabbage and cut into small pieces. Clean, wash and quarter the tomatoes. Cut out the seeds. Cut the quarters in half again. Rinse the corn and let it drain. Heat lard. Fry the pointed cabbage for about 5 minutes while turning. Add tomatoes, fry for another 5 minutes. Season with salt and pepper, deglaze with cream and boil up briefly. Heat corn in it, season again. Arrange the roast with the vegetables on a plate. Serve garnished with parsley

4. 4

   Fry the pointed cabbage for about 5 minutes while turning. Add tomatoes, fry for another 5 minutes. Season with salt and pepper, deglaze with cream and boil up briefly. Heat corn in it, season again. Arrange the roast with the vegetables on a plate. Serve garnished with parsley

5. 5

   Preparation time. 1 1/2 hours

Nutrition Facts

KCAL
810 kcal

CARBS
20 g

FATS
59 g

PROTEINS
48 g