Mettbuletten with Cabbage Cabbage
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 roll, stale
- 150 ml milk
- 0.5 ½ bunch parsley, smooth
- 0.5 ½ bunch chervil
- 250 g minced meat
- 1 egg (s), size M
- some salt and pepper
- 2 tablespoons oil
- 500 g kohlrabi with reen
- 1 tablespoon butter
- 2 teaspoons flour
- some nutmeg, freshly grated
- 2 teaspoons lemon juice
Print Recipe
Pin Recipe Instructions
- Cut the rolls into slices and soak in the milk for 10 minutes. Pluck the parsley and chervil leaves from the stalks and chop. Squeeze out the rolls and mix with the ground meat, egg and half of the herbs. Season the mixture with a little salt and pepper. Shape the minced meat into meatballs with damp hands.
- Heat the oil in a non-stick pan and fry the meatballs over medium to high heat for 2 to 3 minutes on each side. Fry in the pan in the hot oven at 180 ° top / bottom heat on the middle shelf for 15 minutes.
- In the meantime, clean and peel the kohlrabi. Put the small, delicate leaves to one side. Cut the kohlrabi into 1 cm cubes.
- Heat the butter in a saucepan and fry the kohlrabi for 2 minutes. Dust with flour and fry briefly. Pour in 150 ml of water while stirring, season with salt and cover and simmer the kohlrabi over a medium heat for 7 minutes. Mix in the kohlrabi leaves 2 minutes before the end of the cooking time. Season to taste with salt, pepper, nutmeg and lemon juice. Mix in the remaining herbs.
- Serve the Mettbuletten with kohlrabi.
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