HOUSE OF ASIA
See the recipe
Turkey meatballs with braised Chinese cabbage
Meatballs are a dish loved by children and adults alike. Served with noodles or mashed potatoes, they're a classic; for an Asian twist, try them with braised, aromatic Chinese cabbage.
Ingredients
- 500 g ground turkey meat
- 1 spoon dark soy sauce
- 100 g kohlrabi, cut into 5 mm cubes
- 1 egg
- 2 tablespoons vermouth (optional)
- 1 spring onion, finely chopped
- 1 tablespoon finely chopped chopped ginger
- 1/4 cup of potato flour for coating the meatballs
- 2 tablespoons of oil
- 1/2 large Chinese cabbage, cut into 3 cm wide strips
- 500 ml of water
- 1 teaspoon of sugar
A method of preparing
1. In a bowl, combine the meat, soy sauce, kohlrabi, egg, vermouth (optional), spring onion, and ginger. Shape into meatballs. Coat them in potato starch.
2. Line the bottom of a large, thick-bottomed pot or roasting pan with chopped cabbage leaves.
3. Heat oil in a frying pan. Brown the meatballs on all sides.
4. Gently transfer the meatballs to the cabbage
5. Combine water, soy sauce and sugar in a pot and bring to a boil.
6. Pour the liquid into the pot with the meatballs. Reduce the heat, cover the pot, and simmer for about half an hour. If the liquid evaporates, add water.
7. Serve the meatballs on cabbage leaves with the sauce drizzled over them. They taste great with jasmine rice.
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