Curry – Peanut – Balls with Savoy Cabbage
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 roll, (multigrain roll), from the day before
- 200 ml water, lukewarm
- 1 onion (s)
- 100 g peanuts, unsalted
- 500 g minced beef
- 1 egg (s)
- 400 g savoy cabbae
- 250 g basmati
- 2 tablespoons oil
- 3 teaspoons curry powder, less or more to taste
- 400 ml vegetable stock
- 100 ml cream
- salt and pepper
- Sambal Oelek
Print Recipe
Pin Recipe Instructions
- Quarter the multigrain roll and let it soak in 200 ml of lukewarm water. Finely dice the onion and chop the peanuts. Cut the savoy cabbage into strips. Cook the rice grainy as usual.
- Knead the ground beef with the squeezed out bun, onions, egg and peanuts and season the meat dough with salt and pepper. Shape it into small balls.
- Heat a little oil in a large, deep pan and fry the peanut balls in it for about 5 minutes, then remove.
- Fry the savoy cabbage in the frying fat until translucent and season with curry. Deglaze with vegetable stock and cream, bring to the boil and cook for about 3 minutes. Season to taste with sambal oelek and salt. Add the meatballs again and let them simmer for about 2 minutes.
- Serve with the rice.
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