You will find that all kinds of varieties of meat grace the Polish table from time to time. Duck, veal, pork, pigeon, chicken, turkey… The list is endless. When it comes to vegetables, the most popular vegetable that you will find in a Polish kitchen is cabbage. Potatoes are another popular ingredient.
In fact, this recipe combines both the favorites. Polish cabbage meatball is easy to make, delicious, and has lower calories than meatball soup without cabbage. You will find that it’s a great alternative to kotlety mielone that are fried or klopsy.
Cabbage In The Polish Kitchen
Cabbage is remarkably popular in the Polish kitchen because it is easily accessible and it is cheap. A big bonus is that cabbage does not get spoiled easily and can be stored for a long time.
Aside from the accessibility, cabbage has a lot of nutritional properties. It is high in fiber and low in calories. This means that it makes you feel full faster. Cabbage is also a superfood. It contains vitamin A, C, and k alongside folate, potassium, and magnesium. That’s a lot of vital nutrients packed in one vegetable.
Adding a cabbage means fewer calories in the single meatball. It is also cheaper. You can see why Polish meatballs with cabbage are a good idea!
Polish Cabbage Meatball Recipe – Mielone Z Kapustą
Part I – Peel And Dice An Onion.
Part II – Wash And Finely Chop The Cabbage.
It is important to ensure that the cabbage is finely chopped because larger pieces of cabbage make it difficult to make the meatballs. Even if you do manage to make the meatballs, they tend to split when cooking if the cabbage isn’t chopped fine.
Part III – Mix The Meatball Ingredients
Mix 1 lb (450 gms) of ground pork with 1 finely diced onion, 1 lb (450 gms) cabbage, 2 eggs, 4 tbsps of potato/corn starch, salt, and pepper. Make sure that the ingredients are combined well. The egg in the mixture will help bind the meatballs together.
Part IV – Start Forming The Meatballs.
Making the meatballs is the most time-consuming part of the recipe. Once you get the hang of it, the recipe is really fast. The trick is to do it with wet hands. The best technique is to fill the bowl with water and dip your hands in it every time you are forming a meatball.
You can make the meatballs bigger or smaller, it’s up to you.
Part V – Fry The Meatballs In Oil.
Fry the meatballs in oil. Gently turn them over and make sure to cook them for about 2-3 minutes on each side. The meatballs will have a golden brown hue when done.
Part VI – Place Them In A Pot And Cover Them With Tomato Juice.
Part VII – Bring It To A Boil And Simmer.
Place the pot on a stove and bring it to a boil. Once the Polish cabbage meatball has heated up to a boil, reduce the heat, and simmer for about 5-10 minutes.
FAQs About Making Polish Cabbage Meatballs
What Other Meat Can Be Used In The Cabbage Meatballs recipe?
Traditionally the cabbage meatball recipe uses ground pork. This is what gives it the dish’s signature flavor. You can however use beef, veal, or poultry. Some people even choose to use a mix of meat.
How Do I Know If The Meatballs Are Cooked?
The meatballs will get a golden brown color when fried. If you take a fork and gently prick one of them, you will notice that a colorless juice comes out. This indicates that it is cooked. If the juice is not colorless it is not cooked.
Don’t worry too much about it though. The meatballs are then boiled in a tomato-based gravy. This will cook them through and through.
What’s The Difference Between Kotlety Mielone And Mielone Z Kapustą?
Kotlety Mielone are like cutlets. They are crispy on the outside and are made full of meat.
Mielone Z Kapustą on the other hand is cooked in a tomato base sauce after frying. This dish has a gravy base. Plus, the meatballs also contain cabbage.
Are There Any Other Polish Dishes That I Can Make With Minced Pork?
You can make many dishes with pork mince. Some popular recipes include these:
- 1 lb (450g) of ground pork
- 1 lb (450g) of chopped cabbage
- 4 tbsps of potato or corn starch
- 2 eggs
- 1 onion
- ½ tsp of salt
- ¼ tsp of black pepper
- 2 cups of tomato juice
- Peel and dice an onion.
- Wash and finely chop the cabbage.
- Mix the ground pork with onion, cabbage, eggs, potato starch, salt, and pepper.
- Start forming meatballs. Do it with wet hands. The best technique is to fill the bowl with water and dip your hands in it every time you are forming a meatball.
You can make the meatballs bigger or smaller, it's up to you.
- Fry the meatballs in oil for about 2-3 on each side.
- Place them in a pot, and cover them with tomato juice.
- Bring to boil, reduce the heat, and simmer for about 5-10 minutes.
You may sprinkle the meatballs with fresh parsley before serving.
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Amount Per Serving: Calories: 52Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 38mgSodium: 218mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 4g
These data are indicative and calculated by Nutritionix