Meatballs with Cabbage

Soak 2/3 of the oatmeal in the milk. Chop the onions. Cut chives into rolls. Knead drained mince, oat flakes, egg, onions and half of chives together, season. Form 12 balls. Roll in remaining oatmeal. Heat half of the lard, roast balls for approx. 12 min. Rinse bell bell pepper, cut half into pieces. Take out meatballs.

Steam bell bell pepper pieces in lard for 3 min until soft. Put meatballs and peppers on skewers, keep warm. Heat remaining lard, sauté sauerkraut for 5 minutes. Extinguish with apple juice, steam for another 5 minutes. Dice rest of bell bell pepper. Add after 2 min. Season cabbage. Mix yogurt, sour cream, rest of chives and chopped garlic, season. Arrange everything.

Tip from Armin Rossmeier (TV chef at Sat.1)

Oats – nature’s treasure trove: An extraordinary grain.

Among the various types of grain, oats occupy a special position because their ingredients are unique. It contains an extraordinary amount of high-quality egg white, valuable vegetable fat, easily digestible corn starch, important dietary fiber, essential vitamins (B1, nerve vitamin) and minerals (iron, magnesium, calcium).

In the production of oatmeal, the whole grain is processed, so that all valuable components are preserved. A distinction is made between kernel, tender, instant and melting flakes.

Tip: Use a normal or light yogurt as needed!

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