Creamy cabbage with meatballs
Preheat the oven to 220 degrees top and bottom heat.
- 1 piece of pointed cabbage
- 600 - 800 g meatballs
- 1 leek
- 2 cloves garlic
- 2 tablespoons neutral oil
- 3 dl heavy cream
- 1.5 dl beef stock
- 1 tbsp Dijon mustard
- 1 ss worcestershiresaus
- 2 ts sort pepper
- a little salt
- 1 piece chives
- Preheat the oven to 220 degrees top and bottom heat.
- Cut the cabbage into 6–8 wedges through the stem. Place the wedges in a large ovenproof dish. Drizzle with oil and season with salt and half of the coarsely ground pepper.
- Bake in the middle of the oven for about 15 minutes, until the cabbage has a nice brown crust and dark edges.
- Slice the leek and finely chop the garlic. Divide the leek, garlic and meatballs between the cabbage rolls.
- Stir together the heavy cream, beef stock, Dijon mustard, Worcestershire sauce and the remaining pepper. Pour the sauce around the cabbage and meatballs.
- Continue cooking for about 15-20 minutes, until the cabbage is tender, the meatballs are heated through and the sauce has cooked down a bit.
- Season with salt and more coarsely ground black pepper if desired. Sprinkle with finely chopped chives before serving.
Cut the cabbage into 6–8 wedges through the stem. Place the wedges in a large ovenproof dish. Drizzle with oil and season with salt and half of the coarsely ground pepper.
Bake in the middle of the oven for about 15 minutes, until the cabbage has a nice brown crust and dark edges.
Slice the leek and finely chop the garlic. Divide the leek, garlic and meatballs between the cabbage rolls.
Stir together the heavy cream, beef stock, Dijon mustard, Worcestershire sauce and the remaining pepper. Pour the sauce around the cabbage and meatballs.
Continue cooking for about 15-20 minutes, until the cabbage is tender, the meatballs are heated through and the sauce has cooked down a bit.
Season with salt and more coarsely ground black pepper if desired. Sprinkle with finely chopped chives before serving.