Curry cabbage balls
April is the harvest season for cabbage, but due to various reasons, it suffers from low prices and slow sales, which makes people feel heartbroken. There may not be much we can do, but we are willing to do our part and eat more cabbage in a variety of ways.
Recipe Recommendations
- slightly spicy
- fried
- half an hour
- ordinary
Steps for Curry cabbage balls
1
Tear the cabbage into small pieces, blanch it in boiling water to soften, remove it and rinse it with cold water, squeeze out the water and cut it into pieces.
2
Cut carrots, crab meat sticks, and onions and ginger into the ground.
3
Take a large bowl, add the meat paste and cabbage, add appropriate amount of salt, pepper, cooking wine, 1 tablespoon of starch, 3 tablespoons of flour, chopped green onion and ginger, and add an egg.
4
Stir in one direction until strong.
5
The mixed meat paste is squeezed by hand into a round ball, similar to the size of a table tennis ball.
6
Put enough oil in the frying pan and make it slightly wider. When the pan is about 70% hot, add the meatballs one by one, and fry them over medium to medium heat until golden on both sides.
7
Remove the meatballs and use a kitchen paper towel to absorb excess oil.
8
Pour out the oil in the frying pan without brushing the pan. Add the fried meatballs and pour boiling water. The water is level with the meatballs.
9
Add 3 small pieces of curry and stir well, add half a packet of sugar-free coconut powder, and simmer on low heat for about 5 minutes until the soup becomes thick.Curry cabbage balls Make Tips
Tip: The ratio of minced cabbage to pork filling is basically 1:1. Sugar-free coconut powder or coconut milk can make the curry more fragrant. If you don't have it, you can not use it.