Potatoes-Bulettes on white cabbage vegetables

Name: Potatoes-Bulettes on white cabbage vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g floury potatoes; 1/2 Head White cabbage (1-1,2 kg); 1-2 TEASPOONS Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 TEASPOONS Sweet peppers; 1/2 - 1 TEASPOON Caraway seeds; 1 Onion; 2 Eggs (size M); 50 g + some flour; 2 tablespoons (50 g) Low-fat curd; 2 tablespoons (30 g) grated gouda cheese; 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
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g floury potatoes
1/2 Head White cabbage (1-1,2 kg)
1-2 TEASPOONS Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 TEASPOONS Sweet peppers
1/2 - 1 TEASPOON Caraway seeds
1 Onion
2 Eggs (size M)
50 g + some flour
2 tablespoons (50 g) Low-fat curd
2 tablespoons (30 g) grated gouda cheese
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 the potatoes thoroughly and boil them covered with water for about 20 minutes. In the meantime clean the white cabbage, quarter it and cut it into strips. Fry in hot fat. Season with salt, pepper, sweet paprika and caraway.
2
Pour on a good 1/4 litre of water. Bring to the boil, cover and stew for 15-20 minutes. Peel and chop onion. Drain the potatoes, rinse and peel them and press them through a garlic press. Knead both with eggs, 50 g flour, quark and cheese.
3
Season with salt, pepper and nutmeg. Form 8 meatballs with floured hands. Heat the oil. Fry the meatballs on each side at low heat for 4-5 minutes. Wash and chop the chives.
4
Clean, wash and finely dice the pepper. Refine cabbage with sour cream and season to taste. Sprinkle with chives and paprika. Arrange with meatballs, garnish if necessary.