Baked Curry Cabbage with Meatballs
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 m-sized pointed cabbage
- 50 g ham (Katenschinken), diced
- 4 sausages, fresh coarse
- 1 large onion (s)
- 2 teaspoons, leveled curry powder
- 3 small egg (s)
- 200 ml milk
- some salt and pepper
- Caraway seed
- 1 dash oil
Print Recipe
Pin Recipe Instructions
- Clean the pointed cabbage and cut into fine strips. Peel and dice the onion.
- Heat the oil in a pan, sweat the onion and diced ham, then add the cabbage strips and season with pepper, salt and caraway seeds. Put the lid on and cook for about 10 minutes until the cabbage is a little soft.
- Squeeze the meat out of the sausage and form small balls out of it.
- Pour off the liquid from the cabbage and pour the mixture into a mold. Spread the meatballs on top. Beat 3 eggs, milk, curry powder, pepper and salt vigorously with a whisk, pour over the vegetables and spread a little.
- Put the lid in the oven at 200 degrees for 30 minutes, then remove the lid and cook for about 10 minutes, so that the balls turn brown.
- If you don`t eat food combining, serve potatoes or noodles with it, and 3-4 people will be full.
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