Meatballs with mushroom sauce and cabbage

Name: Meatballs with mushroom sauce and cabbage
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 collar Parsley; 1 Bread roll (from the previous day); 2 medium-sized onions; 400 g mixed minced meat; 1 TABLESPOON Mustard; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Oyster mushrooms and mushrooms; 1 collar (approx. 200 g) Spring onions; 200 g cherry tomatoes; 250 g Savoy cabbage; 600 g waxy potatoes; 1 TABLESPOON Butter or margarine; 500 ml Vegetable broth (instant); 3 TABLESPOONS Oil; 200 g Whipped cream; 7-10 Tbsp a few squirts of lemon juice

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 collar Parsley
1 Bread roll (from the previous day)
2 medium-sized onions
400 g mixed minced meat
1 TABLESPOON Mustard
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Oyster mushrooms and mushrooms
1 collar (approx. 200 g) Spring onions
200 g cherry tomatoes
250 g Savoy cabbage
600 g waxy potatoes
1 TABLESPOON Butter or margarine
500 ml Vegetable broth (instant)
3 TABLESPOONS Oil
200 g Whipped cream
7-10 Tbsp a few squirts of lemon juice

Directions

1
Wash the parsley, dab dry and chop finely, except for a little to garnish. Soak the rolls in lukewarm water. Meanwhile peel and finely chop the onions. Squeeze the bread roll well and knead with minced meat, mustard, egg and half of the parsley and diced onion. Season well with salt and pepper. Form approx. 12 meatballs from the mixture.
2
Clean and trim the mushrooms. Clean, wash and cut spring onions into rings. Wash the tomatoes. Clean, wash and cut cabbage into strips. Peel potatoes and cook in boiling salted water for about 15 minutes. Heat the fat in a saucepan and fry the remaining onion cubes. Add savoy cabbage and tomatoes, fry them and add 250 ml broth. Cover and cook over medium heat for about 12 minutes. Heat the oil in a frying pan, fry the meatballs in portions all around for about 12 minutes at medium heat. Remove and keep warm. Fry the mushrooms in the frying fat, deglaze with 250 ml stock and cream and bring to the boil. Let it boil down for about 5 minutes.
3
Add savoy cabbage and tomatoes, fry them and add 250 ml broth. Cover and cook over medium heat for about 12 minutes. Heat the oil in a frying pan, fry the meatballs in portions all around for about 12 minutes at medium heat. Remove and keep warm. Fry the mushrooms in the frying fat, deglaze with 250 ml stock and cream and bring to the boil. Let it boil down for about 5 minutes. Drain potatoes and let them evaporate. Season savoy cabbage with salt and pepper. Season mushroom sauce with lemon juice, salt and pepper. Arrange savoy cabbage, meatballs and sauce on a plate. Put potatoes in a bowl and sprinkle with the remaining parsley. Garnish with parsley if desired
4
Drain potatoes and let them evaporate. Season savoy cabbage with salt and pepper. Season mushroom sauce with lemon juice, salt and pepper. Arrange savoy cabbage, meatballs and sauce on a plate. Put potatoes in a bowl and sprinkle with the remaining parsley. Garnish with parsley if desired