Cabbage and Vegetable Meatballs

Ingredients

• 1 cabbage (medium head, finely chopped after boiling)
• 170 g butter (for boiling the cabbage)
• 2 onion (pieces, chopped and sautéed)
• 30 ml oil (for frying)
• 300 g mushrooms (chopped)
• 1 zucchini (piece, chopped)
• 50 g flour (all-purpose wheat flour)
• 20 g garlic (minced)
• 2 eggs
• 150 g mozzarella (shredded)
• 3 g salt
• 1 g black pepper
• 2 g oregano

Steps

1. 1

   Boil the whole cabbage in sparkling water along with the butter (170 g) until tender.

2. 2

   Drain the water from the cabbage and chop it finely.

3. 3

   In a skillet with a little oil, sauté the chopped onion along with the mushrooms and zucchini until the vegetables are soft.

4. 4

   In a large bowl, mix the chopped cabbage with the sautéed vegetables, flour, minced garlic, eggs, and shredded mozzarella cheese.

5. 5

   Season the mixture by adding the salt, black pepper, and oregano. Combine all ingredients well.

6. 6

   Form round meatballs from the resulting mixture.

7. 7

   Heat the remaining vegetable oil in a skillet over medium heat and fry the meatballs until golden and crispy on both sides.

Notes

Using sparkling water and butter to boil the cabbage helps to mellow its flavor and provide a creamier texture before forming the meatballs.

Nutrition per serving

• main course
• vegetarian
• cabbage
• fried
• lunch
• dinner