White cabbage and carrot pan with wholemeal herb bratling

Name: White cabbage and carrot pan with wholemeal herb bratling
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 pack (200 g) Ready mix for whole-grain herbs roasts; 2 Eggs (size M); 750 g White cabbage; 500 g Carrots; 1 Onion; 4 TABLESPOONS Oil; 1/2 l Vegetable broth (instant); 1/2 bunch Chives; 125 g Crème-fraîche; 1 TEASPOON Caraway seeds; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1/2 pack (200 g) Ready mix for whole-grain herbs roasts
2 Eggs (size M)
750 g White cabbage
500 g Carrots
1 Onion
4 TABLESPOONS Oil
1/2 l Vegetable broth (instant)
1/2 bunch Chives
125 g Crème-fraîche
1 TEASPOON Caraway seeds
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Stir the roasting powder with 100-125 ml lukewarm water and eggs and let it swell for 15-20 minutes. Clean and wash white cabbage and carrots. Cut white cabbage into coarse pieces, carrots into thick slices. Peel and chop onion. Heat 2 tablespoons of oil in a pan. Braise cabbage, carrots and onions in it at high heat. Deglaze with broth and braise covered for 10-15 minutes.
2
In the meantime, form 4 meatballs from the fried meat mixture and press flat. Heat the rest of the oil in a second pan and fry the fried meatballs for about 4 minutes, turning them over. Wash the chives, dab dry and cut into fine rolls. Mix crème fraîche with caraway and a little salt. Season the cabbage pan to taste with salt and pepper and arrange the roastings with a dash of caraway crème fraiche on top. Serve sprinkled with chives. Add the rest of the crème-fraîche extra