White cabbage stew with meatballs
easy
45 mins
45 mins
Ingredients
- 2 Onions
- 350 g mixed minced meat
- 1-2 TABLESPOONS Breadcrumbs
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 TEASPOON dried parsley
- 1/2 (approx. 700 g) Head white cabbage
- 400 g Tomatoes
- 3-4 Stem(s) Marjoram
- 4 TABLESPOONS Oil
- 1/4 TEASPOON ground cumin
- 1 1/4 l Vegetable broth (instant)
- 175 g frozen peas
- 8 discs Baguette (approx. 2 g each)
- 1 pinch Sugar
- 2 TABLESPOONS Soy sauce
- 7-10 Tbsp Marjoram
Directions
- 1
Onions peel and chop finely. Knead minced meat, half of the onions, breadcrumbs, paprika, salt, pepper and parsley with the dough hooks of the hand mixer. Form small balls out of the minced meat mixture and cover and put them in a cool place.
- 2
Clean the cabbage, halve it and cut out the stalk. Cut cabbage into strips. Clean, wash and cut the tomatoes into pieces. Wash marjoram, dab dry and pluck the leaves from the stalks.
- 3
Heat 2 tablespoons of oil in a saucepan. Add cabbage and sauté. Add the rest of the onions and marjoram and fry briefly. Dust with cumin. Add tomatoes, season with salt and pepper. Deglaze with broth.
- 4
Bring to the boil, cover and simmer over medium heat for about 15 minutes. Add peas 5 minutes before the end of cooking time. In the meantime, heat 1 tablespoon of oil in a frying pan and fry the bread slices on both sides until golden brown.
- 5
Remove from the pan and set aside. Add 1 tablespoon of oil to the pan and fry the meatballs for about 5 minutes, turning them over. Add the meatballs to the stew, bring to the boil again briefly. Season to taste with salt, sugar, pepper and soy sauce.
- 6
Serve in deep plates with 2 slices of bread each and garnished with marjoram as desired.
Nutrition Facts
450 kcal
22 g
28 g
24 g
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