Meatballs with Cabbage

Ingredients

For meatballs

• 750g beef pork minced meat
• 1 tsp of salt
• 1 tsp of black pepper
• 1 tsp of ground paprika
• 1 egg
• 20g breadcrumbs
• 1 white onion
• 20g of fresh parsley
• oil, for greasing

For cabbage

• 1 British sweetheart Cabbage, 500g
• 1 white onion
• 2 garlic gloves
• 1 tbsp of butter
• 600ml of water
• salt, for taste
• black pepper, for taste
• 1 veg stock cube
• 1 tin of chopped tomatoes, 400g
• 20g of fresh parsley

Method

Chop parsley for meatballs and cabbage and put half into a large bowl. Leave the other half for later.

Grate onion and add into the bowl together with meat, seasonings (salt, pepper and paprika), egg and breadcrumbs.

Massage (slowly squeeze and mix) with your hand until the mixture is soft and all ingredients are well combined.

Once you get the mixture done take a spoon portion and start forming balls.

Heat the oil in a skillet and fry the meatballs for a while until all nicely browned.

Remove from the skillet and set aside.

Halve and core the cabbage, then chop it into small pieces.

Peel and chop the onion and crush the garlic and put it all together in a pan.

Add butter and 100ml of water.

Bring to a boil stirring constantly, then lower the heat and cover with a lid. Simmer for 10 minutes until the cabbage gets tender, stirring occasionally.

Season with salt and pepper.

Add the crumbled veg stock cube and chopped tomatoes. Bring it to a boil.

After a few minutes pour the remaining water, cover with a lid and continue to cook.

After a while put meatballs in the cabbage.

Cover and simmer over medium-high heat for about 25 minutes. Couple minutes before the end add chopped fresh parsley.

Serve hot!

This meal doesn’t need any side but it’s delicious with baked new potatoes!