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| Estimated Times |
Preparation time: 20
Cooking time: 35
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Ingredients
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1
2
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9
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100
125
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175
200
225
250
servings
| 300 | g | Minced pork 10% |
| 3 | tbsp | Wheat flour ~27 g |
| 0.5 | pcs. | Egg(s) ~25 g |
| 0.5 | pcs. | Onion(s) ~37.5 g |
| 3 | dl | Skimmed milk ~300 g |
| 1 | tsp | Sea salt ~5.5 g |
| 2 | pinch | Black Pepper ~0.8 g |
| 1 | pinch | Ground nutmeg ~0.5 g |
| 1 | dl | Water ~100 g |
| 600 | g | White cabbage |
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Directions
Chop the onion and put in a bowl with the mince, salt, pepper, egg and approx. 2/3 of the flour and the milk. Mix well.
Preheat the oven to 225º C/fan oven 200º C.
Form the mixture into rissoles and wrap with a rasher of bacon. Place the rissoles on a baking tray lined with baking paper.
Bake for approx. 35 mins. in the oven.
Finely chop the white cabbage and place in a saucepan with a little water. Allow to boil, covered, for 5 mins. Make a thickener from the rest of the milk and flour. Pour the thickener into the saucepan and allow the dish to simmer for 5 - 10 mins. Season with salt, pepper and nutmeg.
Tip
The bacon can be left out.
Nutritional data
484 Kcal Per Serving
F: 19 g, P: 41 g, C: 40 g, DF: 8 g
968 Kcal (69 Kcal/100 g)
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