Meatballs with Green Cabbage

Soak the roll in lukewarm water. Trim cabbage, rinse, remove the core and thinly slice or shred. Peel carrots, slice and cut into thin matchsticks. Trim scallions, rinse and cut into thin slices. Peel garlic and onion and finely chop both separately. Rinse chile pepper, halve, remove seeds and finely chop. Squeeze the bread, tear into small pieces and mix with the ground meat, chopped onion, chile pepper and eggs. Season with salt, pepper and paprika. Mix the meat mixture well and shape into small meatballs with wet hands. Heat the oil in a pan and cook the meatballs on all sides 3-4 minutes. Remove and keep warm in an oven preheated to 50°C (approximately 125°F).

Melt the butter and sesame oil in a pan and sauté the cabbage, carrots and chopped garlic for 5 minutes, stirring constantly. Add scallions and deglaze with the soy sauce and lime juice. Add red pepper flakes and simmer for 5 minutes, stir well and season with salt and pepper.