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BETSY4020
Red cabbage with apple, mustard puree and meatballs
Red cabbage with apple, gingerbread spices, potatoes, meatballs, mustard and cress.
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Ingredients
- 2 Elstar apple or other fresh sweet apple
- 600 g cut red cabbages
- 1 el speculaas spices
- 2 el granulated sugar
- 1 el vinegar
- 160 ml water
- 60 g unsalted butter or margarine
- 1,2 kg crumbly potato
- 4 shallots
- 12 Dutch beef meatballs
- 1 el coarse Zaanse mustard
- 180 ml semi skimmed milk
- 1 tray cress
Kitchen Stuff
Directions
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Cut the apples into quarters, remove the cores and cut each quarter into three.
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Put the apple slices, red cabbage, gingerbread spices, sugar, vinegar, water, butter and possibly salt in a pan and bring to a boil.
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Turn the heat down and let it simmer on low heat for 20 minutes with the lid slanted on the pan.
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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 cut the shallots in half rings.
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Heat butter in a frying pan and fry the shallot and beef meatballs with pepper and salt on medium heat for 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 mustard, milk and the rest of the butter with the puree mash.
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Add pepper and salt if desired. Garnish the puree with the cress.
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Nutrition
720Calories
Sodium27% DV640mg
Fat51% DV33g
Protein52% DV26g
Carbs24% DV73g
Fiber48% DV12g
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