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
- 3 oz. 85 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 receives no payment or other considerations from the sale of Pascale’s cookbooks or the publishing of this post. ↩