dutch
Gehaktballen in jus
with braised red cabbage and creamy parsnip mash
Servings
Ingredients
In your box
- parsnip200 g
- potatoes (Frieslanders)400 g
- red cabbage200 g
- carrot100 g
- nutmeg and cinnamon(For 2: 1 tsp nutmeg + 1 tsp cinnamon. Double for 4 portions.)1 small pack
- meatballs in gravy4 pcs
- parsley(used across all serving sizes)⅓ bunch
From the pantry
- white wine vinegar1 tbsp
- sugar2 tsp
- butterKnob of butter
Method
- 1
Preheat the oven to 180°C.
- 2
Peel the parsnip and potatoes. Cut into equal pieces and cook covered in a small amount of salted water for about 15 minutes until tender.
- 3
Finely shred the red cabbage. Peel the carrot and cut into half moons. Bring a small amount of water to the boil in a pan and add together with the vinegar, sugar, the nutmeg and cinnamon pack, and a pinch of salt. Stew gently for about 25 minutes.
- 4
Remove the foil lid from the meatball pack. Place in the oven and set a timer for 20–25 minutes.
- 5
Finely chop the parsley (including the thin stems).
- 6
Drain the potatoes and parsnip and mash until smooth. Season with salt and pepper.
- 7
Serve the meatballs in gravy alongside the mash and braised red cabbage with carrot. Garnish with the parsley.
Notes & Tips
The spice pack for 2 portions contains 1 tsp nutmeg and 1 tsp cinnamon. The pack for 4 portions contains double that amount.
