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Emberlynn
Meatballs and red cabbage with speculaas spices
Dutch red cabbage with apple, mustard puree and meatballs
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Ingredients
Directions
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Wash the apples, cut uncut in quarters, remove the core and cut the quarters into 3 parts.
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Put together with the red cabbage, gingerbread spices, water, sugar, vinegar and butter in a pan and bring to a boil.
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Turn the heat down and let the lid lean over the pan for 20 minutes on low heat. Season with pepper and salt.
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Meanwhile, peel the potatoes, cut into equal pieces and boil them in water with salt, if necessary, for 20 minutes.
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Meanwhile, clean the shallots and cut into half rings.
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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.
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Change regularly.
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Drain the potatoes and puree them with the milk, the rest of the butter, the mustard, pepper and possibly salt with the puree mash.
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Serve the red cabbage with the puree and meatballs. Garnish the puree with the cress.
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Nutrition
705Calories
Sodium28% DV670mg
Fat52% DV34g
Protein50% DV25g
Carbs23% DV69g
Fiber48% DV12g
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