Meatballs of Cabbage and Potatoes
Savoy cabbage is a healthy vegetable, very rich in vitamin A but also in vitamin C and K, that contains particular substances with analgesic and anti-inflammatory properties. Once ingested, the cabbage is also able to produce specific natural probiotics in our body capable of nourishing the intestinal flora, thus helping the body to fight germs, digest food and better assimilate the nutrients and even fight anxiety.
In this recipe we have used this vegetable to prepare tasty meatballs of cabbage and potatoes, a second dish that is easy to prepare but at the same time excellent to serve to our diners. Being meatballs, it is a dish that will be very appreciated even by children, notoriously reluctant to consume vegetables.
Recipe for meatballs with cabbage and potatoes
- 200 g of cabbage (for about 20 meatballs)
- 1 egg
- 50 g of fresh provolone
- 1 potato
- Breadcrumbs to taste
- Grated Parmigiano Reggiano
How to prepare cabbage and potato meatballs
Clean the cabbage and cut it so that it can be boiled in a pot with water and salt. The cabbage must boil for at least a quarter of an hour. Meanwhile, boil the potato, then peel and mash it so as to obtain a puree.
When the cabbage is cooked, mash it so that it can be mixed with the potatoes, then add the egg and a sprinkling of grated Parmigiano Reggiano. Slice the fresh provolone and cut into cubes that you will need later.
Mix the mixture well, then, if the consistency is too soft, add a few tablespoons of breadcrumbs to the mixture. Take some dough and make the classic shape of the meatball.
Insert 1-2 cubes of fresh provolone into the meatball, then "roll" the meatball into a dish that you have filled with breadcrumbs.
The cabbage and potato meatballs can be cooked in the oven (15 minutes at 200°C and 5 minutes at the end on the grill), lining a plate, covering it with parchment paper and sprinkling it with a drizzle of extra virgin olive oil, or you can fry the meatballs, 3-4 at a time, in plenty of peanut oil.
To best enjoy the meatballs of cabbage and potatoes, it is advisable to serve them still hot. The meatball dough can also be prepared and stored in the refrigerator in an airtight container, or frozen for a few days.