Meatball skewers on paprika cabbage

Name: Meatball skewers on paprika cabbage
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 60 g tender oats; 1/8 l Milk; 2 Garlic cloves; 2 Onions; 1 collar Chives; 300 g Minced beef; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 20 g clarified butter; 1 (approx. 200 g) red pepper; 1 can(s) (314 ml; 285 g) Sauerkraut; 4-5 Tbsp apple juice; 1 TEASPOON Sugar; 1 TEASPOON Sweet peppers; 1/2 (75 g) Mug of whole milk yoghurt; 1/2 (75 g) Cup of sour cream; 7-10 Tbsp flat leaf parsley; 4 wooden skewers

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

60 g tender oats
1/8 l Milk
2 Garlic cloves
2 Onions
1 collar Chives
300 g Minced beef
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
20 g clarified butter
1 (approx. 200 g) red pepper
1 can(s) (314 ml; 285 g) Sauerkraut
4-5 Tbsp apple juice
1 TEASPOON Sugar
1 TEASPOON Sweet peppers
1/2 (75 g) Mug of whole milk yoghurt
1/2 (75 g) Cup of sour cream
7-10 Tbsp flat leaf parsley
4 wooden skewers

Directions

1
Soak 40 g oat flakes in milk for about 10 minutes. Peel garlic and onions. Chop onions and 1 garlic clove finely. Wash the chives, dab dry and cut into small rolls. Drain the oat flakes on a sieve and put them together with the minced meat in a bowl. Add onions, chopped garlic clove, egg and half of the chive rolls and work into a smooth mixture.
2
Season with salt and pepper. Form approx. 12 balls from the minced dough. Roll in the remaining oat flakes. Heat 10 g clarified butter in a frying pan and fry the meatballs in it at medium heat while turning for about 12 minutes. In the meantime, clean and wash the peppers and cut half into large pieces. Remove the meatballs and steam the pepper pieces in the frying fat for about 3 minutes. Skewer the meatballs and peppers alternately on skewers. Heat the rest of the clarified butter in a saucepan and sauté the sauerkraut for about 3 minutes at medium heat. Deglaze with apple juice and braise for another 5 minutes. Cut the second half of the pepper into small cubes and add to the sauerkraut 2 minutes before the end of the cooking time. Season to taste with salt, sugar and paprika. Press the rest of the garlic through a garlic press.
3
Heat the rest of the clarified butter in a saucepan and sauté the sauerkraut for about 3 minutes at medium heat. Deglaze with apple juice and braise for another 5 minutes. Cut the second half of the pepper into small cubes and add to the sauerkraut 2 minutes before the end of the cooking time. Season to taste with salt, sugar and paprika. Press the rest of the garlic through a garlic press. Mix yoghurt, sour cream, remaining chives and garlic. Season with salt and pepper. Arrange meatball skewers, paprika herb and sauce on a plate and serve garnished with parsley if desired