Oriental red cabbage salad with meatballs

Name: Oriental red cabbage salad with meatballs
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 Head red cabbage (approx. 400 g); 2 Carrots; 2 red onions; 75 g dried figs; 1/4 collar Parsley; 100 ml Vegetable broth; 5 TABLESPOONS Red wine vinegar; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Olive oil; 500 g Minced beef; 1 egg (size M); 1 TABLESPOON Breadcrumbs; 1 TABLESPOON Tomato paste; 7-10 Tbsp Cumin; 7-10 Tbsp Curry Powder; 2 TABLESPOONS Sunflower oil

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1/2 Head red cabbage (approx. 400 g)
2 Carrots
2 red onions
75 g dried figs
1/4 collar Parsley
100 ml Vegetable broth
5 TABLESPOONS Red wine vinegar
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Olive oil
500 g Minced beef
1 egg (size M)
1 TABLESPOON Breadcrumbs
1 TABLESPOON Tomato paste
7-10 Tbsp Cumin
7-10 Tbsp Curry Powder
2 TABLESPOONS Sunflower oil

Directions

1
Clean, wash and finely grate the red cabbage. Clean and wash the carrots and slice them into thin slices. Peel and halve onions and cut them into thin strips. Cut figs into fine strips. Wash parsley, shake dry and chop finely, except for a little bit for garnishing.
2
Mix red cabbage, carrots, onions, figs and parsley together. Heat the stock. Mix vinegar with sugar, salt and pepper, fold in olive oil and add to the stock. Pour the vinaigrette over the red cabbage salad and leave to stand for about 1 hour.
3
Meanwhile, mix the minced meat, egg, breadcrumbs and tomato paste, season with cumin, curry, salt and pepper. Form approx. 12 walnut-sized balls from the chopped mass. Heat sunflower oil in a pan.
4
Fry the meatballs for approx. 5 minutes while turning, remove from the pan and drain on kitchen paper. Arrange red cabbage salad and meatballs in bowls. Garnish with the remaining parsley.