Pointed cabbage pan with meatballs

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Onions peel and chop finely. Clean and wash the cabbage and cut it into wide strips from the stalk. Wash and halve the tomatoes. Heat oil in a large pan with lid. Press the sausage meat directly from the skin as balls into the pan and fry all around for about 4 minutes.

2. 2

   Fry the tomatoes briefly and take everything out.

3. 3

   Sauté onions and cabbage in hot frying fat for about 2 minutes. Season with salt and pepper. Add about 5 tablespoons of water, bring to the boil, cover and cook for about 5 minutes.

4. 4

   Wash the chives and cut into small rolls. Add tomatoes, meatballs and half of the chives to the cabbage and heat. Mix crème fraîche and the rest chives, season to taste. Arrange the pointed cabbage pan with chives crème fraiche.

5. 5

   It goes well with bread.

Nutrition Facts

KCAL
480 kcal

CARBS
9 g

FATS
41 g

PROTEINS
16 g