Danish Meatballs and Hot Stewed Cabbage (30-35 Minutes)

Print

Print Recipe

This classic Danish dish brings together tender and flavorful meatballs with the comforting and vibrant sweetness of stewed cabbage. The Danish Meatballs, made with a combination of ground pork and beef, are seasoned with onions, parsley, and a hint of nutmeg, creating a delectable blend of spices. Paired with the hot stewed purple cabbage, which offers a slightly tangy and naturally sweet taste, this dish showcases the perfect balance of flavors. What’s most loved about this dish is the way the meatballs and cabbage complement each other, creating a hearty and satisfying meal that can be prepared in right around 30 minutes. Let’s begin!

Ingredients

Units Scale

For the meatballs:

  • 1/2 pound ground pork
  • 1/2 pound ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 1 small onion, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 egg
  • 2 tablespoons vegetable oil, for cooking

For the stewed cabbage:

  • 1 small purple cabbage, shredded
  • 2 tablespoons butter
  • 1 small onion, thinly sliced
  • 1 apple, peeled, cored, and thinly sliced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • Salt and pepper to taste
  • Optional: fresh parsley for garnish

Instructions

  1. In a large bowl, combine the ground pork, ground beef, breadcrumbs, milk, chopped onion, parsley, salt, pepper, nutmeg, and egg. Mix well until all the ingredients are evenly incorporated.
  2. Heat the vegetable oil in a large skillet over medium heat. Take a tablespoon of the meat mixture and shape it into a small meatball. Place the meatball in the skillet and repeat with the remaining mixture, spacing the meatballs evenly. Cook the meatballs for about 5-7 minutes on each side, or until they are golden brown and cooked through. Remove the meatballs from the skillet and set them aside.
  3. In a separate pot, melt the butter over medium heat. Add the sliced onion and cook until softened. Add the shredded purple cabbage, apple slices, apple cider vinegar, sugar, salt, and pepper. Stir well to combine. Cover the pot and cook for about 10 minutes, or until the cabbage is tender, stirring occasionally.
  4. Once the meatballs and cabbage are cooked, transfer them to serving plates. Serve the Danish Meatballs alongside the hot stewed purple cabbage and enjoy!

Notes

For the best results, be sure to finely chop the onion for the meatballs to ensure it blends well into the mixture and adds flavor without overpowering the meat. When shaping the meatballs, wetting your hands with water can prevent the mixture from sticking and make it easier to shape. When cooking the meatballs, avoid overcrowding the skillet to ensure even browning. You may need to cook them in batches if your skillet is not large enough. For the stewed purple cabbage, adjust the sweetness and tanginess to your liking by adjusting the amount of sugar and apple cider vinegar. Serve the Danish meatballs with your favorite dipping sauces (aioli, mustard sauce, creamy herb sauce, etc) and stewed purple cabbage with boiled or mashed potatoes for a complete meal. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Find it online: https://www.heresyourdinner.com/danish-meatballs-and-hot-stewed-cabbage-30-35-minutes/