Potato meatballs on paprika-cabbage

Name: Potato meatballs on paprika-cabbage
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g mealy; 7-10 Tbsp Potatoes; 1/2 White cabbage 1-2 tsp butter/margarine (1-1.2 kg); 7-10 Tbsp salt, white pepper; 2 TEASPOONS Sweet peppers; 1/2-1 TEASPOON Caraway seeds; 1 Onion; 2 Eggs (Gr. M); 50 g + some flour; 2 tablespoons (50 g) Low-fat curd; 2 tablespoons (30 g) grated gouda; 7-10 Tbsp grated nutmeg; 1-2 TABLESPOONS Oil; 1 collar Chives; 1 small red pepper; 2 tablespoons (50 g) ripened cream; 7-10 Tbsp Parsley

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g mealy
7-10 Tbsp Potatoes
1/2 White cabbage 1-2 tsp butter/margarine (1-1.2 kg)
7-10 Tbsp salt, white pepper
2 TEASPOONS Sweet peppers
1/2-1 TEASPOON Caraway seeds
1 Onion
2 Eggs (Gr. M)
50 g + some flour
2 tablespoons (50 g) Low-fat curd
2 tablespoons (30 g) grated gouda
7-10 Tbsp grated nutmeg
1-2 TABLESPOONS Oil
1 collar Chives
1 small red pepper
2 tablespoons (50 g) ripened cream
7-10 Tbsp Parsley

Directions

1
Wash potatoes thoroughly and cover in water ca
2
Cook for 20 minutes
3
Clean, wash, quarter and cut the cabbage into strips. Sauté in hot fat. Season with salt, pepper, sweet paprika and caraway. Pour a good 1/4 l water on it. Bring to the boil, cover and stew for 15-20 minutes
4
Peel and chop the onion. Drain the potatoes, quench, peel and press through a potato ricer. Knead both with eggs, 50 g flour, quark and cheese. Season well with salt, pepper and nutmeg. Form 8 meatballs with floured hands
5
Fry the meatballs in hot oil at low heat for 4-5 minutes on each side
6
Wash the chives and chop finely. Clean, wash and finely dice the bell pepper. Refine cabbage with sour cream and season to taste. Sprinkle chives and bell pepper over it. Arrange with meatballs, garnish if necessary