Name: Veggie Meatballs in Creamy Sauce and Braised Red Cabbage & Apple with boiled potatoes and goat cheese for the parents
Total time: 20 min
Yield: 2
Cuisine: Dutch
Ingredients: 10 piece Unbelievaballs from the Vegetarian Butcher®; 400 g Potatoes; 2 piece Onion; 1 piece Apple; 150 g Cooking cream; 200 g Shredded red cabbage; 20 milliliters Soy sauce; 1.5 teaspoon Ground cinnamon; 1 sachet(s) Yellow mustard seeds; 50 g Fresh goat's cheese; 2 teaspoon Flour; 1 tablespoon [Plant-based] butter; 100 milliliters Low sodium mushroom or vegetable stock; 50 milliliters Water; 1 tablespoon Brown sugar; 1 tablespoon Sunflower oil; 1 tablespoon White balsamic vinegar; to taste Salt and pepper

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Recipes

Veggie Meatballs in Creamy Sauce and Braised Red Cabbage & Apple

with boiled potatoes and goat cheese for the parents

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Tags:

Family

•Veggie

Allergens:

Gluten

•Haver

•Soja

•Tarwe

•Gerst

•Melk (inclusief lactose)

•Mosterd

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

5 piece

Unbelievaballs from the Vegetarian Butcher®

(Contains: Gluten, Haver, Soja, Tarwe, Gerst May be present: Selderij, Mosterd)

200 g

Potatoes

1 piece

Onion

½ piece

Apple

75 g

Cooking cream

(Contains: Melk (inclusief lactose))

100 g

Shredded red cabbage

10 milliliters

Soy sauce

(Contains: Soja, Gluten, Tarwe)

¾ teaspoon

Ground cinnamon

½ sachet(s)

Yellow mustard seeds

(Contains: Mosterd)

25 g

Fresh goat's cheese

(Contains: Melk (inclusief lactose))

Not included in your delivery

1 teaspoon

Flour

½ tablespoon

[Plant-based] butter

50 milliliters

Low sodium mushroom or vegetable stock

25 milliliters

Water

½ tablespoon

Brown sugar

½ tablespoon

Sunflower oil

½ tablespoon

White balsamic vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3197 kJ

Calories764 kcal

Fat35.3 g

Saturated Fat17.6 g

Carbohydrate77.1 g

Sugar27.6 g

Dietary Fiber19.1 g

Protein27.9 g

Salt3.5 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Casserole with Lid

•Pan with Lid

•Tall-Sided Pan

Cooking Steps

Finely chop the red cabbage. Melt a knob of butter in a deep-frying pan over medium-high heat.
Fry the apple for 1 – 2 minutes. Deglaze the white balsamic vinegar, then gradually stir in the red cabbage.
Fry for 4 – 5 minutes over high heat. Add the brown sugar, the cinnamon and a generous pinch of salt, then pour in the water (see pantry for amount).
Mix well, then cover with the lid and allow to stew for 15 minutes over medium-high heat, or until the cabbage is soft (see Tip). Season to taste with salt and pepper.

Tip: if it isn't done yet, continue cooking and add extra water as necessary.

Peel or thoroughly wash the potatoes, then cut them into wedges.
Transfer them to a pot or saucepan and submerge them in water.
Boil the potato wedges for 12 - 15 minutes, covered. Drain and set aside.

Prepare the stock. Cut the onion into half rings.
Heat a drizzle of sunflower oil in a frying pan over medium-high heat.
Fry the veggie meatballs and onion for 5 minutes, or until done, tossing regularly.
Whisk in the cooking cream, stock, mustard seeds, flour and soy sauce. Cover with a lid and simmer for 5 - 6 minutes.