Meatballs and red cabbage with speculaas spices

Name: meatballs and red cabbage with speculaas spices
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 2 elstar apple; 600 g cut red cabbage; 2 tl speculaas spices; 160 ml tap water; 2 el granulated sugar; 1 el vinegar; 60 g unsalted butter or margarine; 1,2 kg crumbly potato; 4 shallot; 1 Scale Dutch beef balls; 200 ml semi skimmed milk; 1 el French mustard; 1 tray cress

Dutch red cabbage with apple, mustard puree and meatballs

Ingredients

Kitchen Stuff

1 puree tamper

Directions

Wash the apples, cut uncut in quarters, remove the core and cut the quarters into 3 parts.
Put together with the red cabbage, gingerbread spices, water, sugar, vinegar and butter in a pan and bring to a boil.
Turn the heat down and let the lid lean over the pan for 20 minutes on low heat. Season with pepper and salt.
Meanwhile, peel the potatoes, cut into equal pieces and boil them in water with salt, if necessary, for 20 minutes.
Meanwhile, clean the shallots and cut into half rings.
Heat the butter in a frying pan and fry the shallot, beef balls, pepper and salt on medium heat in 10 minutes until golden brown and done.
Change regularly.
Drain the potatoes and puree them with the milk, the rest of the butter, the mustard, pepper and possibly salt with the puree mash.
Serve the red cabbage with the puree and meatballs. Garnish the puree with the cress.