Meatloaf with potatoes and young cabbage
An unconventional combination for some, an absolute classic for others. Meatballs and cabbage are a great combination that you will fall in love with at first sight.
Ingredients · Servings For 4–6 people
- 2 pieces of buns
- 1 onion
- butter
- 1 kg minced meat (mix of beef and pork)
- 4 cloves garlic
- 3 eggs
- 1 tbsp marjoram (rubbed)
- 1 tsp ground sweet paprika
- 1 tsp full-fat mustard
- 1 head of white cabbage
- 1 tbsp butter
- 1 onion
- 3 tbsp caster sugar
- 4 PL vinegar
Method · 1 h 55 min
- Cut the pastry into small cubes or grate it. Place in a bowl and sprinkle with milk. Finely chop the onion and let it soften in a little butter.
- Put the meat in a bowl, add the soaked rolls, onion, garlic, 2 eggs, 1 yolk (save the white) and the remaining ingredients. Mix thoroughly. Shape 1 or two doughnuts and place in a baking dish. Brush with the saved egg white, pour a glass of water and bake in an oven preheated to 180°C for about an hour (depending on the size of the doughnut).
- Roll the cabbage. Heat the butter or lard in a saucepan and let the onion glaze. Sprinkle with sugar, add vinegar and boil briefly. Add the cabbage, pour in a little water and cook under the lid until the cabbage is soft to the bite. Optionally season with salt, sugar or vinegar and cumin.
- Serve the meatballs with cabbage and new potatoes.