Low-fat Potato Cutlets on Savoy Cabbage
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g jacket potato (s), floury boilin
- 1 kg savoy cabbage, cut into strips
- 1 teaspoon oil
- 2 tablespoons oil
- salt and pepper
- nutmeg
- 1 tablespoon flour
- 50 grams flour
- 125 ml water
- 100 ml milk, low-fat
- 1 onion (s), diced
- 2 egg (s)
- 100 g ham, lean, diced
- 50 g low-fat quark
- 0.5 ½ bunch parsley, chopped
Print Recipe
Pin Recipe Instructions
- Sweat the onion cubes in 1 teaspoon oil. Add the savoy cabbage. Season with salt and pepper. Scatter 1 tablespoon flour on top and sauté briefly. Stir in about 1/8 l of water and the milk. Bring to the boil, cover and braise for approx. 15 minutes.
- Peel the potatoes, press them through the potato press while they are still hot. Knead with onions, eggs, ham, 50 g flour and quark. Season with salt, pepper and nutmeg. Shape 8-10 meatballs out of this.
- Heat 2 tablespoons of oil. Fry the meatballs in it over low heat for 3 - 4 minutes on each side. Season the savoy cabbage to taste. Sprinkle with parsley and serve with the meatballs.
- 22 g E, 13 g F, 40 g KH
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