Why I Didn't Know This CABBAGE Recipe Before? BETTER THAN MEAT!
If you want an easy to make and tasty CABBAGE RECIPE, make cabbage like this! It's BETTER THAN MEAT and the result is amazing!
INGREDIENTS:
700 grams cabbage
2 onions
2 cloves garlic
cooking oil
2 eggs
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp seasoning granules (optional)
1/2 cup all-purpose flour
#cabbagerecipe #cabbagepatties #cabbageEgg
An old german recipe: A forgotten recipe in my grandpa's notebook! A delicacy
An old german recipe: A forgotten recipe in my grandpa's notebook! A delicacy
Ingredients:
minced meat - 1 kg (2.2 lb)
potatoes - 200 g (7 oz)
carrot - 150 g (5.3 oz)
onion - 150 g (5.3 oz)
red bell pepper - 1 piece
dill and parsley - 20 g (0.7 oz)
garlic - 30 g (1 oz)
eggs - 2 pieces
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
red paprika - 5 g (0.18 oz)
Tray size 35 X 42 cm (14 x 16.6 in)
IN THE OVEN 180 °C (356 °F)/25 minutes
sugar - 10 g (0.35 oz)
vinegar - 5 ml (1 tsp)
olive oil - 30 ml (1 fl oz)
water - 30 ml (1 fl oz)
red onion - 1 piece
onion - 1 piece
dill and parsley - 20 g (0.7 oz)
pickled cabbage with carrot - 250 g (8.8 oz)
pickled cucumbers - 3 pieces
onion - 1 piece
olive oil - 30 ml (1 fl oz)
black pepper - 5 g (0.18 oz)
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Chicken and cabbage meatballs with creamy onion gravy
Now with 100% less whinging.
INGREDIENTS FOR MEATBALL:
500 g ground chicken (roughly 1 pound)
1 onion (size and variety, up to you)
2 cloves of garlic
Cabbage (to taste)
1 egg
Oat flour or fine oatmeal (as needed)
Salt
Black pepper
Fresh parsley
Freshly grated nutmeg
Coriander powder
The fat of your choice (as needed)
INGREDIENTS FOR ONION GRAVY:
The fat of your choice
Onions
Vegetable stock cube
Water
Cornstarch
Cream
Bay leaves
Salt
Pepper
PROCEDURE:
1 - Sauté onions, garlic, and cabbage in fat until well brown and wilted;
2 - Transfer previous mixture to a bowl, let cool down, add egg, chopped parsley, salt, black pepper, nutmeg, coriander powder and mix;
3 - In another bowl, add ground chicken, the previous mixture, mix, then add oat flour until you can form mixture into balls;
4 - Portion meatballs, sear in a pan (or bake them), then transfer to a bowl;
5 - In a hot pan, add oil, onions and sauté on high heat, stirring constantly until a fond forms, deglaze with a little water, then add stock cube, and add some water;
6 - Return meatballs to the pan, add some water, cover and let them cook completely, adding water if needed;
7 - When cooked, dissolve some cornstarch in some water and add it to the meatball pan - when gravy is thick, add some cream and finish with fresh parsley.