Mettball ragout with vegetables
easy
60 mins
60 mins
Ingredients
- 500 g baby potatoes
- 350 g Pork sausage
- 350 g Savoy cabbage
- 1 can(s) (425 ml each) Vegetable corn
- 1 can(s) (425 ml each) Kidney beans
- 2 Onions
- 2 TABLESPOONS Oil
- 2 TABLESPOONS Tomato paste
- 1 dried chili pepper
- 1 Bay leaf
- 1,2 l Vegetable broth (instant)
- 3-4 Tbsp dark sauce thickener
- 2 TEASPOONS dried parsley
- 2 TABLESPOONS Butter or margarine
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Lemon juice
- 150 g Fresh cream
- 7-10 Tbsp Parsley
Directions
- 1
Wash the potatoes and cook in boiling water for about 15 minutes. In the meantime knead the ground pork and form small balls. Clean, wash and cut the savoy cabbage into rough strips. Drain corn and kidney beans, rinse briefly and drain. Peel onions and cut into strips.
- 2
Drain potatoes, rinse with cold water and peel. Heat the oil in a roasting pan, fry the meatballs in it until golden brown and take them out. Sauté onions in frying fat, add tomato paste and sauté. Add savoy cabbage, chilli and bay leaf and deglaze with stock. Bring to the boil and stir in the sauce thickener. Add meatballs, parsley, corn and kidney beans and simmer covered for about 15 minutes. In the meantime heat up fat in a pan and fry potatoes until golden brown. Season with salt. Season the ragout with salt, pepper and a few drops of lemon juice.
- 3
Add meatballs, parsley, corn and kidney beans and simmer covered for about 15 minutes. In the meantime heat up fat in a pan and fry potatoes until golden brown. Season with salt. Season the ragout with salt, pepper and a few drops of lemon juice. Arrange in a bowl with a dollop of crème fraiche. Garnish with parsley and add roasted potatoes
Nutrition Facts
760 kcal
52 g
46 g
29 g
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