Mettballs on spicy pointed cabbage

Name: Mettballs on spicy pointed cabbage
Cook time: 35 min
Total time: 35 min
Yield: 3
Ingredients: 400 g Pork sausage; 2 Spring onions; 2 TABLESPOONS Oil; 1 (approx. 1 kg) Head pointed cabbage; 50 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried chili flakes; 4 TABLESPOONS Fresh cream

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 3

400 g Pork sausage
2 Spring onions
2 TABLESPOONS Oil
1 (approx. 1 kg) Head pointed cabbage
50 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried chili flakes
4 TABLESPOONS Fresh cream

Directions

1
Form the ground pork into about 20 small balls. Clean and wash spring onions and cut into thin rings. Heat 1 tablespoon of oil in a large frying pan and fry the balls in it over medium heat for about 8 minutes. In the meantime, clean the pointed cabbage, quarter it and remove the stalk. Cut the quarters roughly into pieces. Remove the balls from the pan and wrap them in aluminium foil.
2
Heat 1 tablespoon of oil in the frying fat and add the cabbage. Pour on the stock and cover the pan for about 2 minutes until the cabbage has collapsed. Season the cabbage with salt, pepper and chilli and finish cooking in the open pan for about 5 minutes. Put the meatballs and the light part of the spring onions in the pan and continue to fry for about 1 minute. Arrange the cabbage pan on plates and garnish with the green spring onion rings and a spoonful of crème fraîche. Delicious with baguette bread
3
Picture 1 without crème fraîche