Meat Dumplings with Braised Cabbage
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Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Ingredients
for
4
- For the meatballs
- 2 Tbsps olive oil
- 3 ½ cups ground Pork
- 1 bunch Dill (finely chopped, plus a few sprigs to garnish)
- 2 tsps Curry powder
- 1 tsp ground Cumin
- 1 tsp red Chili powder
- For the cabbage
- 1 large, red Cabbage (shredded)
- ⅞ cup Red wine vinegar
- ½ cup soft light brown sugar
- 1 stick cinnamon
- 1 bay leaf
Preparation steps
1.
Combine all the ingredients for the meatballs in a food processor and pulse well until you have a smooth mixture.
2.
Line a baking tray with greaseproof paper. Using lightly oiled hands, shape the pork mixture into round meatballs using the palms of your hands. Arrange in lines on the lined baking tray. Cover with clingfilm and chill.
3.
Meanwhile, place all the ingredients for the sweet and sour red cabbage in a large, heavy-based saucepan. Cover loosely with foil or a lid and bring to a simmer over a medium heat. Reduce the heat once it is simmering and cook gently for 2 hours, stirring occasionally, until the cabbage is soft and translucent in appearance. Discard the bay leaf and cinnamon stick once it is cooked.
4.
About 30 minutes before the cabbage is cooked, remove the meatballs from the fridge and allow them to rest at room temperature for 10 minutes.
5.
Preheat the oven to 200°C (180 fan) | 400°F | gas 6. Bake the meatballs for 20 minutes or until cooked through.
6.
Spoon the hot cabbage onto serving plates. Arrange the meatballs in cups and garnish with a sprig of dill. Serve alongside the cabbage.
