Meatballs with cabbage and hazelnuts
Description
The dish is prepared without unnecessary complications. Make mashed potatoes. Cook the cabbage in boiling water for 5–10 minutes. Add the cabbage to the mashed potatoes, adding milk if needed, to obtain 450 ml of puree. Melt the butter in a saucepan, add flour and cook gently, stirring, for 1–2 minutes. Gradually add this mixture to the cabbage puree. Add milk if necessary. Bring to a boil, then simmer over low heat for 5 minutes. Add nuts to the puree and mix well. Transfer to a bowl, cover with a lid, and chill the puree for at least 1½ hours. Shape the mixture into 16 small balls. Roll the meatballs in beaten egg, then in breadcrumbs. Heat oil in a deep fryer to 180°C. Fry the meatballs for about 4 minutes, until golden and crispy. Remove with a slotted spoon and drain excess oil on paper towels. Serve hot, garnished with lemon. This dish pairs well with a fresh salad. The finished dish is ready to be served.