Chef Carl Kristian | Frikadeller + Creamed Cabbage

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is lower in fat and calories.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide fiber and are often more affordable.

Cut the cone cabbage in half and only use half of it.

Boil water in a pot with vegetable broth and a healthy amount of salt.

Add the cabbage to the boiling water and cook briefly until slightly crisp.

Drain the cabbage into another pot to stop the cooking process.

Melt 1 tablespoon of butter in a pot.

Add flour to the melted butter and roast it to avoid a bread taste.

Pour in the necessary amount of bouillon and a little bit of milk to the pot.

Keep the liquid boiling while stirring to achieve the right consistency.

Add pepper to the sauce to allow the flavor to infuse.

Drain the cabbage well to avoid excess liquid in the stew.

Transfer the cabbage to a larger pot.

Use a rubber spatula to mix the stew with the cabbage, creating a warm salad-like consistency.

Add lemon peel for freshness and mix well, then let it rest.

Combine 60% pork and 40% veal in a bowl.

Add salt, pepper, and mix the meat well to bind it together.

Incorporate 3 eggs, a little milk, and flour to the meat mixture.

Finely chop an onion and add it directly to the meat mixture along with parsley stems.

Mix everything together with your hands and let it rest in the fridge for about half an hour.

Prepare a bowl of cold water and have oil and butter ready in a pan.

Scoop the meat mixture and mold it in your hand, using water to help shape it.

Use a fork to flip the meatballs in the pan and give them a light press to flatten.

Cook the meatballs in the pan until golden brown, then finish cooking them in the oven for 7 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens