Braised cabbage with meatballs

Name: Braised cabbage with meatballs
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 1 pcs young cabbage; 2 tbsp vegetable oil; 2 pcs onion; 1 pcs carrot; to taste salt; to taste ground black pepper; 1 tsp herbes de Provence; 300 g ground beef; 1 pcs chicken egg; 1 tsp dried garlic; 100 ml water; 100 ml heavy cream; 3 tbsp tomato sauce

A dish of braised cabbage with meatballs and sauce.

Total: 1 h
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 350
Protein: 18 g
Fat: 20 g
Carbs: 25 g

Ingredients

for 4 servings

young cabbage1 pcs
vegetable oil2 tbsp
onion2 pcs
carrot1 pcs
saltto taste
ground black pepperto taste
herbes de Provence1 tsp
ground beef300 g
chicken egg1 pcs
dried garlic1 tsp
water100 ml
heavy cream100 ml
tomato sauce3 tbsp

Method

7 steps

Finely chop one onion and grate the carrot. Shred the young cabbage.
Heat vegetable oil in a pan. Sauté the onion until translucent, add the carrot, and fry for another 5 minutes.
Add the cabbage, salt, pepper, and herbes de Provence to the pan. Cover and braise over medium heat for 15-20 minutes until the cabbage is soft.
For the meatballs, mix the ground beef with the egg, the second onion (finely chopped or grated), salt, pepper, and dried garlic. Form small meatballs.
Place the meatballs in a baking dish or on top of the cabbage in the pan.
Prepare the sauce: mix the water, heavy cream, and tomato sauce. Pour the sauce over the cabbage and meatballs.
Cover the dish with a lid or foil and braise in an oven preheated to 180°C for 30-40 minutes, or braise on the stove over low heat under a lid until the meatballs are cooked through.