Meatballs on skewers on colorful coleslaw
easy
50 mins
50 mins
Ingredients
- 1 small head white cabbage (approx. 600 g)
- 7-10 Tbsp Salt
- 4 TABLESPOONS Olive oil
- 3 TABLESPOONS Wine vinegar
- 1 washer Toast
- 1/4 red, yellow and green peppers (approx. 50 g each)
- 6 Stem(s) Mint
- 1 (80 g) Onion
- 2 packs seasoned minced turkey meat (à approx. 400 g)
- 1 egg (size M)
- 1 TEASPOON medium hot mustard
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp Sugar
- 12 wooden skewers
Directions
- 1
Remove the outer leaves from the white cabbage. Cut the cabbage into quarters and cut out the stalk. Cut the quarter crosswise into fine strips. Sprinkle with salt and 3 tablespoons of oil and knead vigorously with your hands. Add vinegar and leave to stand for 1 hour.
- 2
Soak bread in water. Clean, wash and cut the peppers into strips. Wash mint, dab dry, pluck leaves from the stalks and cut into fine strips. Peel onion and chop very finely. Squeeze bread. Knead minced meat, egg, onion, squeezed bread and mustard. Season with salt, pepper and paprika. Form 12 thumb-thick rolls (approx. 70 g each) from the mince. Stick skewers into them. Heat 1 tablespoon of oil in a frying pan and fry the skewers in it in portions all around for about 7 minutes until golden brown.
- 3
Knead minced meat, egg, onion, squeezed bread and mustard. Season with salt, pepper and paprika. Form 12 thumb-thick rolls (approx. 70 g each) from the mince. Stick skewers into them. Heat 1 tablespoon of oil in a frying pan and fry the skewers in it in portions all around for about 7 minutes until golden brown. In the meantime, add paprika and mint to the salad and season with sugar, salt and pepper. Arrange salad and skewers on plates
Nutrition Facts
400 kcal
12 g
16 g
49 g
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