Köttbullar, Skinka, Potatoes and Red Cabbage Salad

Summary

Ingredients

For the meatballs: (Köttbullar)

• 500 g round beef
• 1 onion (s)
• breadcrumbs
• 1 egg (s)
• 1 teaspoon mustard
• N / A parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon ½ black pepper
• 3 tablespoon oil for frying

For the sauce:

• some butter
• 1 onion (s)
• 50 grams flour
• 200 ml cream
• 250 ml vegetable stock
• 1 teaspoon sugar
• 1 pinch (s) nutmeg
• 1 teaspoon salt
• 0.5 teaspoon ½ black pepper
• some lemon juice
• N / A soy sauce, about 4 tablespoon
• 0.5 ½ bunch parsley

For the skinka:

• 1 kg roast ham, cured
• 2 bay leaves
• 8 juniper berries
• 1 teaspoon peppercorns
• 75 g white bread, stale
• 0.5 teaspoon ½ allspice grains
• 1 egg (s)
• 60 ml mustard
• salt
• 150 g cranberry jam

For the salad:

• 1 small Head red cabbage, approx. 450 g
• 2 spring onion (s)
• 1 tablespoon apple cider vinegar
• 1 tablespoon oil
• 1 teaspoon sugar, brown
• 2 tablespoon jam (blueberry jam)
• 2 tablespoon prunes
• 2 tablespoon walnuts, chopped
• salt and pepper

For the mashed potatoes:

• 1 kg potatoes, floury boiling
• 3 tablespoon butter
• 100 ml milk or cream
• salt
• nutmeg

For the potatoes: (Hasselbackpotatis)

• 10 potatoes, waxy
• salt
• 2 tablespoon breadcrumbs
• 50 g butter
• 30 g hard cheese, rated

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Instructions

1. For the Köttbullar, mix the minced meat with breadcrumbs, egg, mustard, parsley, salt and pepper in a bowl. Then shape meatballs approx. 4 cm in size and fry in oil. Remove from the oil and set aside.
2. For the sauce, add a little butter to the pan and briefly sweat the onion in it. Put the flour in the pan and stir everything well with the whisk. When the flour begins to turn slightly brown, pour in the cold cream and vegetable stock in portions. Bring to the boil while stirring and add enough vegetable stock until a creamy sauce is formed. Then season the sauce with sugar, salt, pepper, nutmeg, lemon juice and soy sauce and simmer for 5 minutes.
3. Add the previously fried meatballs to the sauce and simmer for another 10 minutes over low heat.
4. For the skinka, wash the ham roast and peel off the fat rind. Pour into a large saucepan and pour in enough water to cover the ham completely. Add the spices to the ham. Cover and simmer over a medium heat for 1.5 hours. Pour more water in between.
5. In the meantime, dice the white bread and chop it up with the mixer. Mix with the eggs and mustard.
6. Preheat the oven to 200 ° C with top / bottom heat.
7. Then take the ham out of the stock and let it rest for about 10 minutes. Coat the ham with the white bread mixture and bake in the hot oven for about 20 minutes. Serve the ham with the jam.
8. Clean and finely grate the red cabbage. Sprinkle salt on top and knead vigorously with your hands. Add sugar, spring onions, vinegar and oil to the red cabbage and mix together.
9. For the red cabbage salad, cut the prunes into very small pieces and fold them into the red cabbage with the chopped nuts. Season the salad with the jam, salt and pepper.
10. For the mashed potatoes, cook the potatoes until they are tender. Peel the potatoes and mash them with milk and butter. Season to taste with salt and nutmeg.
11. For the Hasselbackpotatis for the Skinka, preheat the oven to 240 ° C with top / bottom heat.
12. Peel and wash the potatoes and cut into a fan shape. To do this, place the potato next to a cutting board, hold it in place and only cut it up to the level of the board. Melt the butter and lightly brush the potatoes with it. Leave some butter. Now place the potatoes side by side in an ovenproof dish, sprinkle with salt and cook in the oven for about 30 minutes.
13. Then sprinkle with breadcrumbs and drizzle with the remaining butter. Bake for another 10 minutes. Sprinkle the cheese over the potatoes and bake for another 5 minutes.
14. Iris prepared this recipe as the main course on Tuesday, March 30th, 2021 in the program “Das Perfekt Dinner” - Day 2 in Berlin.

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