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Sauteed Pointed cabbage recipe

Sautéed pointed cabbage recipe with mushrooms

Print Recipe
Delicious and easy to make weeknigh dinner meal
Course Main
Cuisine Healthy
Keyword ground meat, mushrooms, pointed cabbage
Diet Paleo
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Calories 663
Author Simone

Ingredients

  • 1 pointed cabbage cut into thin strips
  • 3 tbsp ghee
  • 100 ml stock or more if needed
  • 300 g mixed mushrooms sliced
  • 4 cloves garlic minced
  • 1 onion chopped
  • 300 g minced meat rolled into small balls
  • Fresh parsley to serve
  • Salt and pepper to taste
Metric - Us customary

Instructions

  • Cut the cabbage into thin strips. Heat 1 tablespoon ghee in a large frying pan. Sauté the onion, garlic and mushrooms until soft and golden brown. Remove from the pan.
  • Heat the rest of the ghee and sauté the cabbage. Add the stock and cover the pan and let the cabbage cook for about 20 minutes.
  • Mix the ground meat with salt and pepper to taste and roll into little balls.
  • Fry the meatballs until cooked and golden brown. When the cabbage is al dente, add the mushrooms and meatballs. Season with salt and pepper.
  • Serve with fresh parsley.

Nutrition

Calories: 663kcal | Carbohydrates: 18g | Protein: 30g | Fat: 53g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 164mg | Sodium: 316mg | Potassium: 967mg | Fiber: 5g | Sugar: 6g | Vitamin A: 108IU | Vitamin C: 6mg | Calcium: 54mg | Iron: 4mg