Red Cabbage with Meatballs
Red cabbage with meatballs is a recipe featuring fresh ingredients from the meatball category. Try this and other recipes by Spoonsparrow!
Ingredients
- 5 tbsp Rapeseed Oil
- 1 small red cabbage
- 1 clove garlic
- 1 tbsp coarse mustard (15 g)
- 1 tbsp honey
- 2 tbsp lemon juice
- Salt
- Pepper
- a handful parsley
- 500 g poultry mince
- 1 egg
- 3 tbsp whole grain breadcrumbs (15 g)
- 50 g almonds
- 30 g parmesan (30% fat in the cheese)
Instructions
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1.
Brush a baking sheet with 1 tbsp oil. Clean, wash, and cut the cabbage into strips; place on the sheet. Peel the garlic, crush it, then mix with mustard, honey, lemon juice, and 1 tbsp oil. Season with salt and pepper, spread over the cabbage, and bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for about 15 minutes.
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2.
Meanwhile wash the parsley, dry it, strip the leaves, chop about one‑third, then mix with the mince, egg, breadcrumbs, salt, and pepper. Form roughly 16 balls, brush with 1 tbsp oil, and finely chop the almonds.
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3.
Remove the dish briefly from the oven. Sprinkle 2 tbsp almonds over the meatballs between the cabbage, return to the oven, and bake for another ~15 minutes until golden brown.
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4.
Grate the parmesan. Blend the remaining almonds with the leftover parsley, remaining oil, and parmesan. Season the pesto with salt and drizzle over the cabbage and meatballs.
