Chopping Pan with Carrots and Pointed Cabbage
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 400 g minced meat, mixed
- 2 tablespoon quark (0%)
- 1 egg (s)
- 250 g carrot (s)
- 600 g pointed cabbae
- 3 tablespoon oil
- 150 g crème fraîche
- 2 tablespoon sauce thickener (roux), light
- Paprika powder, noble sweet
- salt and pepper
- Pepper, more colorful, for sprinkling
- 125 ml water
Print Recipe
Pin Recipe Instructions
- Peel and finely dice the onion. Knead together with the minced meat, quark and egg to a meat dough. Season with paprika powder, salt and pepper. Shape the dough into small balls.
- Peel the carrots and cut into slices or lozenges. Clean the pointed cabbage and cut into wide strips.
- Fry the meatballs all around in a large pan in hot oil for about 10 minutes. Lift out of the pan and set aside. Add the pointed cabbage and carrots and fry briefly in the frying fat. Deglaze with 125 ml of water and simmer for approx. 10 minutes. Add the crème fraiche. Now stir in the roux and bring everything to a boil. Season to taste with salt and pepper. Add the meatballs again and warm up. Serve sprinkled with colored pepper.
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