Cabbage wrap Frikkadelle

We wanted something special with our Garlic Thai Salt, so we revisited cabbage wrapped frikkadelle. Dolla tried it once before and it did not go as planned. This time around we isolated the problems and have the inside scoop to help you.

Ingredients

  • Cabbage
  • Carrots
  • Onion
  • Green pepper
  • Celery
  • Eggs
  • Dollas Garlic Thai Salt
  • Mincemeat

Tip One

This is the big one, we seriously cannot stress it enough. Start with the cabbage. Gently peel the layers back, without tearing. Set them aside softly. Put the kettle on, wipe the leaves down.

Cut out their spines and put the soft bits in a big bowl. Pour the boiling water over the leaves and let them sit while you prepare the meatballs.

Chop all the veggies, mix them together with the egg and some salt and add the mincemeat. You can omit the meat and substitute with beans or tofu and nix the eggs for a vegan meal.

Now remove the leaves from the water, pat them dry. Then simply scoop the desired amount into the leave and wrap. Preheat the oven. Slowly does it, you do not want to burn the leaves before the inside is cooked.

Add about half a cup boiling water to the dish, only a little, and top with some oil.

And that’s it, it’s done. You cook it in the oven for 30 min, until properly done. Cover with foil if it is browning too quickly. Try with white sauce and add some cheese or chutney on top.

Add some raisins and cinnamon for a special treat, or cranberries, or apricot. Decisions, decisions.

So this is a bit more complicated but worth the while. We enjoy cooking together and eating together. To us this is truly important, sharing the most valuable asset there is, time. Enjoy good food with your family.

Happy cooking.

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