Pointed cabbage casserole with meatballs
easy
60 mins
60 mins
Ingredients
- 1 Bread roll (from the previous day)
- 750 g baby potatoes
- 3 medium-sized carrots
- 1 (approx. 600 g) baby pointed cabbage
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 Onion
- 400 g mixed mince
- 1 Egg
- 2 TEASPOONS medium hot mustard
- 1-2 TABLESPOONS Oil
- 2 tablespoons (30 g) Butter or margarine
- 2 slightly heaped tbsp. flour
- 100 g Whipped cream
- 5-6 Stem(s) Thyme
- 1/2 potty Chervil
- 7-10 Tbsp Grease
- 50-75 g Raclette cheese or Gouda cheese
Directions
- 1
Soak the buns. Wash potatoes and cook covered for 18-20 minutes. Clean or peel and wash the vegetables. Dice carrots, cut cabbage into pieces. Cook the vegetables covered in about 3/4 l boiling salted water for about 10 minutes. Drain, collect the vegetable water and measure 1/2 l
- 2
Peel and finely chop the onion. Knead with minced meat, squeezed bread roll, egg, salt, pepper and mustard. Form small dumplings from it. Fry in hot oil all around for about 5 minutes
- 3
Heat the fat. Sweat flour in it. Stir in vegetable water and cream. Bring to the boil and simmer for about 5 minutes. Wash and pluck the herbs and stir into the sauce. Season to taste with salt and pepper
- 4
Quench and peel the potatoes. Layer with vegetables and dumplings in a greased casserole dish. Pour sauce over it and grate cheese over it. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 15 minutes
- 5
Drink: cold beer or cider
Nutrition Facts
600 kcal
40 g
31 g
35 g
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