Beef Meatballs on Cabbage Salad

Ingredients

• 500 g small red cabbage (0.5 small red cabbage)
• 150 g large carrots (1 large carrot)
• 100 g young kale leaves
• 50 g arugula
• 1 Red Onion
• 4 tbsp Rice vinegar
• 3 tbsp Sesame oil
• 6 tbsp soy sauce
• 25 g Sesame seeds (2 tbsp)
• 2 Garlic cloves
• 20 g ginger (1 piece)
• 10 g coriander (0.5 bunch)
• 600 g ground beef
• 1 egg
• 30 g oatmeal (2 tbsp)
• 2 tbsp peanut oil
• 30 g Honey (2 tbsp)
• 125 ml cloudy apple juice

Instructions

1. 1.

   Clean the red cabbage, quarter it, remove the core; cut the cabbage into fine strips. Peel and grate the carrot roughly. Wash and dry the kale and arugula leaves. Peel the onion, halve it, and slice finely. Mix the salad ingredients well.

2. 2.

   For the dressing mix vinegar with sesame oil, 2 tbsp soy sauce and chili flakes and season to taste.

3. 3.

   Toast the sesame seeds in a hot pan without fat for 2 minutes over medium heat. Remove from the pan and set aside.

4. 4.

   Peel and finely dice the garlic and ginger. Wash, dry, and chop the coriander.

5. 5.

   Combine ground beef with garlic, ginger, coriander, egg, and oatmeal; season with 2 tbsp soy sauce. Form 12–18 small balls from the mixture.

6. 6.

   Heat peanut oil in a large pan. Brown the meatballs for 6–8 minutes over medium heat until golden brown all around. Remove and drain on paper towels.

7. 7.

   Caramelize honey in the cooking fat over medium heat for 2–3 minutes. Deglaze with apple juice and remaining soy sauce, bring to boil and reduce for 6 minutes over low heat. Add the meatballs and warm through while turning for 2 minutes.

8. 8.

   Toss the salad with the dressing. Arrange on a plate, place the meatballs on top, and sprinkle with toasted sesame seeds.