Stewed cabbage with meat balls
This dish strongly candidates to get in the department of “Granny’s delight”. However, this recipe has a tiny twist by using using red cabbage and a little “different” and spicy meatballs. Whether you want to hold back on the cream you put in the stew, is your decision and up to you and your needs, but it is not necessary to use so much of the calories to get flavour into this dish.
For the meatballs
4-500 gr eco minced pig
1 onion, finely chopped
1 cup bread crumbs
1 cup organic low-fat milk
1 good handful of fresh herbs, such as thyme
1 teaspoon dried cilantro
Salt and pepper (use a good amounts – especially pepper)
For the stewed cabbage
1 red cabbage
2 tablespoons butter
3 spk flour
salt, sugar, pepper, and nutmeg
low fat milk and maybe cream
For the meatballs: Let breadcrumbs and milk rest a little in a bowl while you chop the onions and garlic. It should be mixable – add any extra milk. Mix the remaining ingredients together to a steady mass and leave in the refrigerator for at least ½ hour. Fry your meatballs till taste and put them if necessary in a warm oven while you make the sauce.
Cut your cabbage into coarse strips – without the stick that is removed. Boil/steam the cut cabbage in 2½ cups salted water for 7-8 minutes – which is allowed to leave a little bit of “bite”. Cook your sauce by melting the butter, add the flour little by little and then the cabbage water and milk/cream to your taste. Season with salt, pepper and nutmeg. Some also adjust with a little bit of sugar. Add the boiled cabbage and the stew is ready.
Serve with the warm meatballs and pickled beets.