Meat Dumplings with Braised Cabbage

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Meat Dumplings with Braised Cabbage
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Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
365
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie365 kcal(17 %)
Protein30.37 g(31 %)
Fat10.95 g(9 %)
Carbohydrates38.56 g(26 %)
Sugar added23.81 g(95 %)
Roughage6.8 g(23 %)
Vitamin A67.39 mg(8,424 %)
Vitamin D0.48 μg(2 %)
Vitamin E0.73 mg(6 %)
Vitamin B₁0.85 mg(85 %)
Vitamin B₂0.39 mg(35 %)
Niacin15.45 mg(129 %)
Vitamin B₆0.96 mg(69 %)
Folate131.85 μg(44 %)
Pantothenic acid1.21 mg(20 %)
Vitamin B₁₂0.58 μg(19 %)
Vitamin C96.89 mg(102 %)
Potassium1,022.99 mg(26 %)
Calcium153.99 mg(15 %)
Magnesium65.99 mg(22 %)
Iron3.27 mg(22 %)
Zinc2.55 mg(32 %)
Saturated fatty acids2.1 g
Cholesterol75.01 mg

Ingredients

for
4
For the meatballs
2 tablespoons olive oil
3 ½ cups ground Pork
1 bunch Dill (finely chopped, plus a few sprigs to garnish)
2 teaspoons Curry powder
1 teaspoon ground Cumin
1 teaspoon red Chili powder
For the cabbage
1 large, red Cabbage (shredded)
cup Red wine vinegar
½ cup soft light brown sugar
1 stick cinnamon
1 bay leaf
How healthy are the main ingredients?
Porkolive oilDillCuminCabbagecinnamon

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.
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