Sautéed pointed cabbage with chicken meatballs
- 14 oz. 400 g ground chicken
- 2 tsp 2 tsp ras-el-hanout or garam masala seasoning
- ½ tsp ½ tsp salt
- ¼ tsp ¼ tsp ground black pepper
- 1 oz. 28 g butter
- 14 oz. 400 g or
- 1⁄3 cup 80 ml water
- salt and ground black pepper
- Combine the ground chicken with the ras-el-hanout, salt, and black pepper in a bowl. Shape it into meatballs using wet hands and flatten them slightly, making them easier to cook.
- Cook the meatballs in half of the butter in a large frying pan on medium-high heat. Cover with a lid to speed up the cooking time. The meatballs are ready when they have a golden color and are no longer pink inside.
- Slice the pointed cabbage lengthwise into four pieces. Make sure you slice through the stalk so the leaves stay together.
- Melt about half of the remaining butter in another pan on medium-high heat. Put the pointed cabbage pieces into the pan, cut side down.
- Pour water into the pan, season with salt and pepper, and cover. Let the cabbage cook for about 7 minutes. Check regularly and turn the cabbage pieces over once to brown the other side as well.
- Arrange the pointed cabbage and the meatballs on the plates. Pour any remaining liquid from the pan with the cabbage to the pan that you fried the meatballs in.
- Return the pan to the heat and add the remaining butter. Let the butter melt, stirring to mix in the pan drippings.
- Spoon the sauce over the pointed cabbage and the meatballs.
Diet Doctor’s recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe in Pascale’s cookbook, "The Keto Cure".1
Diet Doctor receives no payment or other considerations from the sale of Pascale’s cookbooks or the publishing of this post. ↩