Meatballs on bread with pointed cabbage

Name: meatballs on bread with pointed cabbage
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 2 slice White bread; 50 ml Full Milk; 500 g minced beef; 1 tl salt; 1,5 el dijon mustard; tl curry powder; 1 medium sized egg; tl paprika; 1 small onion; 300 g cut pointed cabbage; 1 el mayonnaise; 1 el sour cream; 4 big pita bread

Meatballs from the oven with pointed cabbage on a shoarma roll.

Ingredients

Kitchen Stuff

1 baking paper
1 baking tray
1 toaster

Directions

Preheat the oven to 190 ° C. Cut the crusts of the bread. Pour the milk into a deep plate.
Remove each slice of bread through the milk and leave to soak in the plate for weeks.
Put the minced meat in a bowl and add the salt, the mustard, curry powder, the egg and paprika.
Squeeze the bread and mix through the mince. Chop the onion very finely and mix through the minced meat.
Turn balls of the minced meat the size of a good walnut. Line a baking sheet with parchment paper and place the balls on it.
Bake the meatballs in the middle of the oven for about 20 minutes until golden brown and done.
Meanwhile, bring water to the boil and blanch the cabbage for 1 min. Rinse under cold water in a colander and drain.
In a bowl mix the mayonnaise with the rest of the mustard and sour cream. Stir the coals through the mustard sauce.
Roast the shawarma sandwiches in a toaster. Cut them in, but not completely and fill them with the coal and balls.