Red cabbage salad with köfte

Name: Red cabbage salad with köfte
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g Red cabbage; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp ground cumin; 7-10 Tbsp Curry Powder; 2 Carrots; 75 g dried figs; 2 red onions; 4 Stem(s) flat leaf parsley; 100 ml apple juice; 5 TABLESPOONS Red wine vinegar; 2 TABLESPOONS Olive oil; 2 Garlic cloves; 500 g Beefsteak mince (Tatar); 1 Egg (Gr. M); 1 TABLESPOON Breadcrumbs; 1 TABLESPOON Tomato paste

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g Red cabbage
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp ground cumin
7-10 Tbsp Curry Powder
2 Carrots
75 g dried figs
2 red onions
4 Stem(s) flat leaf parsley
100 ml apple juice
5 TABLESPOONS Red wine vinegar
2 TABLESPOONS Olive oil
2 Garlic cloves
500 g Beefsteak mince (Tatar)
1 Egg (Gr. M)
1 TABLESPOON Breadcrumbs
1 TABLESPOON Tomato paste

Directions

1
For the salad, clean and wash the red cabbage and cut it into fine strips from the stalk. Sprinkle with salt and knead thoroughly. Peel and wash the carrots and slice or cut into wafer-thin slices. Cut figs into fine slices.
2
Onions peel, halve and in thin strips cut. Wash parsley, shake dry and chop.
3
Mix apple juice, vinegar, some salt and pepper. Fold in 1 tablespoon of oil. Pour the vinaigrette over the red cabbage. Mix in the carrots, figs, onions and parsley well and leave to stand for at least 1 hour.
4
In the meantime, peel and finely chop the garlic for the köfte. Knead minced meat, egg, breadcrumbs, tomato paste and garlic. Season with 1 teaspoon each of salt and cumin and 1⁄2 teaspoon each of pepper and curry.
5
Form 12-16 balls from the mass.
6
Heat 1 tablespoon of oil in a frying pan. Fry on medium heat for about 5 minutes. Season the red cabbage salad to taste again and serve with hot or cooled köfte as you like.