Friday, 27 April 2012

Cabbage Meatballs!!!


Remember that the soft part of the leaves of the cabbage should be used and the leaves properly blanseer -cook enough soft leaves, ie without the cob in salted water until tender - keeping warm

You will need:
  • 250g pork mince 
  • 250g lamb mince - or calf 
  • 1 large slice white bread thick 
  • 125 ml milk 
  • 1 medium onion, grated 
  • 1 large egg 
  • 1 tablespoon chopped parsley 
  • 1 teaspoon grated nutmeg 
  • 1 teaspoon salt 
  • 1/2 t white pepper 
  • flour 
  • 30ml butter 
  • 30ml sunflower oil 
Put the meat in a large bowl, soak the bread in the milk, add to meat
then stir in the onions, egg, parsley, nutmeg, salt and pepper.
Mix everything together well, place in bowl, and refrigerate for one hour.
Oil your hands, roll the meat round frikadelle, roll in flour and place on plate. Heat the oil and butter in a hot pan, fry the frikadelle until golden brown  - set aside.  Role the frikadelle in the cabbage leaves, almost like you baby nappy, use a toothpick if you struggle to the carbon holding the frikadelle. pack into casserole - up against each other - put foil over it. place in oven and bake at 160 C for 30 minutes, remove the foil, increase the temperatures to 180C for the last 10 minutes to allow the cabbage on top to brown.