A meal for the whole family! Simple yet sophisticated. Healthy and suitable for RESET.
Done in: 75 minutes
Chicken meatballs with coleslaw and horseradish
A simple but sophisticated meal for the whole family! Healthy and suitable for RESET. The coleslaw is easy to prepare and tastes even better the longer it sits.
4
1
hour15
minutes1
hourIngredients
- Meatballs
500 g Hühnerbrust
1 Onion
1/2 TL grated or finely chopped fresh ginger
1 Handful Kräuter: Parsley, oregano
2 Eggs
Salt
span class=""wpzoom-rcb-ingredient-name"">Pepper
- Cabbage salad
1 TL span class=""wpzoom-rcb-ingredient-name"">Salt
1 TL Honey, e.g. E.g. MANUKA
2 EL bright vinegar
2
TL Kümmel 4 sour cucumbers
- Pear and horseradish
40 g Horseradish
1/2 Pear (solid variety)
1/2 TL bright vinegar or a splash of lemon juice
1 Prise Salt
500 g Weißkohl
Preparation
- For the cabbage salad, finely chop or slice the white cabbage. Place in a bowl with the salt, honey, vinegar and caraway.Mix the caraway and knead with your hands for 2-3 minutes until some of the vegetable juice comes out. Cover the bowl and leave the coleslaw to infuse for 1-2 hours.
- Pass the chicken meat through a mincer or cut into very small pieces.
- Finely chop the onions and herbs. Sauté the onions and ginger in a pan with some olives.
- Sauté the minced meat with egg, sautéed onions, ginger and herbs. Season with a strong pinch of salt and pepper. The mixture is slightly more liquid than usual.
- Heat the olives in a frying pan and place the meatballs in the pan with a tablespoon. Fry on both sides over a medium heat until cooked and lightly browned. Remove from the pan and drain on kitchen paper. Fry the meatballs one by one.
- For the pear and horseradish dip, peel and finely grate the horseradish. Finely grate the pear and season with the horseradish, a little vinegar and salt.
- Serve the meatballs with the coleslaw, pickled cucumber and pear and horseradish.
Notes
- Tip: Instead of coleslaw, cold or warm sauerkraut also goes very well.
Artgerechte Food Facts
White cabbage belongs to the cabbage family, which helps to distribute energy and regulate cholesterol and blood sugar levels. In addition to many nutrients and vital substances, white cabbage has an antioxidant and anti-inflammatory effect. The gentlest method of preparation is fermentation, which also allows the probiotic effect of the cabbage to unfold.
Breast of chicken is part of the poultry and is species-appropriate. So are game poultry and game meat. It is a good source of protein. However, care should be taken to ensure good quality.
Eggs are a great source of protein and have their place in a species-appropriate diet. They are a good source of healthy omega-3 fatty acids and contain numerous vitamins, such as vitamins A, B, D and E. (Please note: animal products are only species-appropriate if the animal has also been kept and fed in a species-appropriate manner.)Onions are good sources of potassium, vitamin B and vitamin C – but they are particularly healthy because of their many antioxidants.
Horseradish contains mustardö(pungent substances that can cause tears in the eyes when horseradish is crushed), which have a digestive, antiviral and antibacterial effect.
The pear contains many vitamins – especially vitamin C, E and B3. It also contains minerals such as potassium, phosphorus, calcium and magnesium. It has a diuretic, antidiabetic, antihypertensive, anticarcinogenic and anti-inflammatory effect.
Kümmel helps with indigestion, bloating and vains. It has an appetizing, relaxing, antispasmodic and digestive effect, as well as being germ-inhibiting and antibacterial. It also stimulates bile secretion.
Fresh herbs are ideal for refining. In addition, the amount of different plants we eat each week strongly determines the diversity of our intestinal flora. The easiest way to create diversity here is to use herbs, which is why they can also be used in abundance in cooking. Basil in particular supports the gut thanks to its anti-inflammatory properties.
Honey has been considered a natural remedy for thousands of years and is known for its effect against pathogens such as viruses and bacteria. Manuka honey works best here – its high polyphenol methylglyoxal (MGO) content makes it unique. In general, honey is better the darker it is, because then the pinostrobin content is higher. Honey should not be heated for too long, as otherwise the beneficial substances are quickly destroyed. Therefore, only add the honey at the end and only heat briefly.
Lab-tested
Non-GMO
No artificial additives
UV-protected glass
Gluten-free
Lactose-free
Vegan
Product listed on the Cologne List®
100% vegetarian fermentation