Vegetables

Chicken meatballs with young cabbage

Chicken meatballs with young cabbage

Ingredients for making chicken meatballs with young cabbage

  1. Chicken leg 1 piece (300 grams)
  2. Chicken fillet 350 grams
  3. Pork sausage with paprika (smoked) 1 piece (small sausage)
  4. Sweet paprika to taste
  5. Young cabbage 1 piece (1 kilogram)
  6. Fresh dill 1 large bunch
  7. Bay leaf 1-2 pieces
  8. Allspice 4-5 peas
  9. Fat sour cream 1-2 tablespoons
  10. Wheat flour 2 tablespoons
  11. Smelt 2 tablespoons
  12. Onion 1 piece
  13. Salt to taste
  14. Ground black pepper to taste
  • Main ingredients: Sausage and sausages, Lard, Cabbage, Onion, Chicken, Greens
  • Portion 5-6

Inventory:

Pots, frying pan, slotted spoon, spatula, tablespoon, meat grinder, cup, whisk, kitchen knife, cutting board.

Cooking:

Step 1: prepare the ingredients.


Remove the top leaves from the cabbage, peel the onion, rinse the greens, peel the sausage from the skin, and the chicken leg from the skin and bones.

Step 2: prepare the meat for meatballs.


Pass the chicken leg and fillet through a meat grinder, then send the peeled pork sausage there to make minced meat.

Add salt, black pepper and sweet paprika to this stuffing. Mix well to make a homogeneous, smooth mass.
From this mass, with wet hands, form round meatballs of small size, with a walnut.

Step 3: cook the chicken meatballs.


Boil water or chicken stock in a saucepan. You can also add dried vegetables or herbs to the water to make the broth more flavorful.
Gently lower all chicken meatballs in boiling water and simmer them over low heat for 5 minutes.
Catch the finished meatballs from the pan with a slotted spoon.

Step 4: chop the cabbage.


Cut cabbage as you like. Here the head of cabbage was first divided into four parts, and then each finely chopped.

Step 5: chop the onion.


Cut the onion into small cubes.

Step 6: stew the cabbage.


Transfer the cabbage into a saucepan, pour boiling water, add a couple of bay leaves and allspice and cook until tender.

Young cabbage is cooked quickly, so you need to monitor it so that it is not digested.
Drain excess water from the cabbage, leaving 1-2 glasses of liquid, the rest in the sink. Add finely chopped dill to the cabbage.

Step 7: fry the onions.


Heat the lard in a pan between the cases and fry the onions until it is transparent. Then add the wheat flour and mix well while continuing to fry.

Still fry for a couple of minutes, and then pour a glass of water in which the cabbage was boiled and cook the sauce on a fire, stirring until it thickens. About 1 minutes.

Step 8: add the onion sauce to the cabbage.


Pour the onion sauce into the cabbage and mix thoroughly. Add salt and pepper to taste. If you think that the cabbage produced too little liquid, add a little to the one in which it was cooked.

Step 9: add the sour cream to the cabbage.


Add a couple of tablespoons of sour cream to the cabbage.

Step 10: add the chicken meatballs to the cabbage.


Finally, send the hot chicken meatballs to the cabbage and mix everything lightly.

Step 11: serve chicken meatballs with young cabbage.


Serve the dish hot, in a deep plate, adding sauce from the bottom of the pan to each serving. Chicken meatballs with young cabbage - it is an overeating! Great lunch. Everyone will ask for an addition.
Enjoy your meal!

Recipe Tips:

- You can slightly change the composition of the meat for meatballs, and the spices used, it depends on your tastes. You can even sharpen them by seasoning them with hot red pepper.