Cutlet Pot with Savoy Cabbage
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 onion (s)
- 500 g minced meat, mixed
- 2 egg (s)
- 1 tablespoon mustard
- 3 slices toast bread
- salt and pepper
- 30 g clarified butter
- 30 g butter
- 2 tablespoon flour
- 400 ml chicken broth
- 150 g crème fraîche
- 700 g savoy cabbae, cut into strips
- 40 g butter
Print Recipe
Pin Recipe Instructions
- Prepare a meat dough from the chopped onions, the mince, the eggs, mustard, the toast soaked in water and squeezed out, salt and pepper and form 8 meatballs from it. Fry in clarified butter for 8 minutes on each side.
- Prepare roux from butter and flour, deglaze with the poultry stock, simmer for 10 minutes and stir in the creme fraiche. Steam the savoy cabbage strips in the remaining butter.
- Place the meatballs on the savoy cabbage, pour the sauce over them, cover and cook in the preheated oven at 200 ° C top / bottom heat for 30 minutes (possibly aluminum). Serve sprinkled with chopped parsley.
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