Meatballs, Red Cabbage, and Potatoes

Meatballs, Red Cabbage, and Potatoes

Meatballs, Red Cabbage, and Potatoes

Meatballs, Red Cabbage, and Potatoes

Meatballs, Red Cabbage, and Potatoes

Course Main Course

Ingredients
  

For the meatballs:

  • 1 lb minced pork and veal (or just pork)
  • 1 medium onion, grated
  • 1 egg
  • 1 cup breadcrumbs (approx.)
  • Milk or cream
  • Salt and pepper to taste
  • Lard to fry in

For the cabbage:

  • 1 head of red cabbage
  • A few tart cooking apples
  • Sugar
  • Redcurrant juice or jelly
  • Drop of port (optional)
  • A little goose or duck fat (optional)

For the potatoes:

  • Good fast potatoes (La Ratte, if available)
  • Sugar (enough to cover the bottom of afrying pan)
  • Salted butter (a little less than theamount of sugar)

For the brown gravy:

  • Salted butter
  • Flour
  • Good beef stock

Instructions
 

  • To make the meatballs, mix all the ingredients togetherexcept the lard.
  • Leave in a cool place for an hour or so.
  • Use spoons to form the meatballs and fry them in lard in ahot frying pan.
  • To prepare the cabbage, remove the stalk and then slice andchop it into small pieces.
  • Peel, core, and chop the apples.
  • Cook the cabbage, apples, sugar, port, and redcurrant jellytogether. Add a little duck fat before serving.
  • Cook the potatoes, let them cool, and peel them.
  • Melt the sugar carefully in a hot frying pan. Add butter andstir.
  • Add potatoes and cook until the potatoes are hot and coatedin caramel.
  • Finally, prepare the gravy by making a dark roux of butterand flour. Add the beef stock and simmer until it reaches thedesired consistency
Keyword Meatballs, Meatballs, Red Cabbage, and Potatoes
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