Meatballs on Pointed Cabbage Vegetables
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 large onion (s)
- 1 clove garlic
- 250 g minced meat (beef)
- 1 teaspoon, heaped mustard
- salt and pepper
- 1 egg (s)
- some breadcrumbs
- 1 tablespoon flour
- 1 tablespoon margarine
- 200 ml vegetable stock
- 100 g cream cheese (e.. Fitline from Exquisa with 0.1% fat)
- 1 pointed cabbage
- Spice mix (gyros spice)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C.
- Wash the pointed cabbage and cut into strips.
- Peel and finely chop the onions and garlic. Knead together with the beef, mustard, salt, pepper and a little gyros spice to a meat dough. Then shape about 4-6 meatballs out of it. Then fry them brown on both sides for about 5 minutes and take them out of the pan.
- Then heat the margarine in the same pan and make a roux with the flour. Deglaze with the vegetable stock and simmer a little. Then stir in the cream cheese and add the pointed cabbage strips (let simmer a little). If necessary, add a little salt and pepper to taste.
- Then put the pointed cabbage in a baking dish and place the meatballs on top. Cover with aluminum foil and then place in the hot oven for about 20 minutes.
- Potatoes also taste very good.
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