Creamy Veggie Meatballs with Braised Red Cabbage
one simple recipe with extra flavours for parents!
Easily adapt this recipe to suit younger palates without compromising on flavour on your own plate. Keep it simple for the kids and enjoy the special ingredients that we've added just for you!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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: Gluten, Soja, 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
Utensils
Cooking Steps
- Dice the apple and finely chop the red cabbage.
- Melt a knob of butter in a deep frying pan over medium-high heat and fry the apple for 1 – 2 minutes.
- Deglaze the white balsamic vinegar, then gradually stir in the cabbage and fry for 4 – 5 minutes over high heat.
- Add the sugar, the cinnamon, a generous pinch of salt and 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.
- Meanwhile, peel or thoroughly wash the potatoes and then cut them into wedges.
Tip: cook longer if necessary and add extra water if the cabbage seems too dry.
- Transfer the potatoes to a pot or saucepan and submerge with water.
- Boil the potatoes for 12 - 15 minutes, covered, then drain and set aside.
- Meanwhile, prepare the stock and slice the onion into half rings.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the meatballs with the onion for 5 minutes.
- Stir in the cream, the stock, the mustard seeds, the flour and the soy sauce, then allow to simmer for 5 - 6 minutes, covered.
- Serve the cabbage and potatoes on plates with the meatballs in their creamy sauce alongside.
- For parents: crumble the goat's cheese over the cabbage.
