Quick rendition of meatballs

Name: quick rendition of meatballs
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g White rice; 1 el traditional olive oil; 300 g Dutch beef meatballs scale 300 g; 2 onion; 100 g Bumbu spice rendang meat container 100 g; 200 ml water; 500 g winter carrot bag a 1 kg; 300 g chilled cobs

Rendang with onion, winter carrot, meatballs, cabbage and winter carrot. Served with white rice.

Ingredients

Directions

Prepare the rice according to the instructions on the packaging (method of preparation with plenty of water). Drain and collect 50 ml of the cooking water. Fry the meatballs around brown in a frying pan in the oil.
Peel and chop the onion. Spoon half of the onion in the meatballs and fruit for 2 minutes. Spoon the Bumbu spice and the water and simmer the meatballs according to the instructions on the packaging of the meatballs.
Cut the winter carrot into strips. In another pan, fry the second onion in the rest of the oil until golden brown, add the winter carrot and the cabbage.
Pour the collected cooking water from the rice and fry the vegetables, with the lid on the pan, al dente in about 10 minutes. Serve the rendangballs with the stewed vegetables and the rice.