Fine Meatballs Made from White Cabbage and Green Spelled
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 leaves white cabbage, chopped or sliced
- 5 tablespoon green spelled grist
- 2 tablespoon rice, white (if available, otherwise more green grain meal)
- 500 ml water
- 2 egg (s)
- 1 whole wheat roll, stale
- 50 g breadcrumbs (whole rain breadcrumbs)
- 0.5 ½ onion (s), very finely chopped
- 1 clove garlic, very finely chopped
- 1 teaspoon, leveled salt
- 1 teaspoon, leveled pepper, black
- 1 teaspoon mustard
- 1 tablespoon parmesan, grated
- 1 pinch (s) ginger powder, or a slice ginger finely chopped
- 1 pinch (s) chili powder
- 1 pinch (s) cumin
- Vegetable oil for frying
Print Recipe
Pin Recipe Instructions
- First roast the green spelled meal and the rice in a little oil in a large pan with a high rim (and a lid) until the green spelled meal is lightly browned. Add the finely chopped white cabbage. After sautéing, add half a liter of water. Bring to the boil for 5 minutes and then simmer over a low flame with the lid closed for 15 minutes. If there is still some liquid in the pan, the mixture is boiled over high heat (without a lid), stirring constantly, until the liquid has evaporated. Then put the mixture to one side and let it cool down.
- In the meantime, soak the bun from the previous day briefly in water. When it is soft, squeeze it out and place in a bowl. Mix the eggs and all the spices (onion, garlic, salt, pepper, mustard, parmesan, ginger, chilli, cumin) with the bread roll mixture. Now mix in the cooled white cabbage and green kernel mixture. Gradually add as many breadcrumbs (approx. 50 g, possibly more) to this slightly moist mixture and knead in until a viscous, sticky mixture is formed that is easy to shape.
- From the mass, you can now make delicious meatballs / meatballs with wet hands (wet them every now and then). Depending on the size, the mass is enough for 10-12 meatballs. Now heat some oil in a pan and fry the meatballs on both sides for about 5 minutes at a medium temperature until they are golden brown.
- The meatballs taste fresh from the pan with a little mustard and maybe a simple leaf salad. It can also be served as an accompaniment to a main meal with potatoes and vegetables. Also a pleasure cold with a burger-style bun.
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