Back to recipes
Frikadeller – Danish meatballs with potatoes and red cabbage

Frikadeller – Danish meatballs with potatoes and red cabbage

Denmark's beloved flattened meatballs, fried golden, with boiled potatoes and red cabbage braised with apple and vinegar: the nation's favourite dinner.

90 min
total
4
people
590
calories per serving

Per serving

35 g
Protein
60 g
Carbs
21 g
Fat

Does this dish work for you?

Weight loss, diabetes, high blood pressure, cholesterol: tell us what applies to you and we’ll check this dish.

Free, no account needed

Ingredients

4
  • 300 g
    Ground pork
  • 200 g
    Ground beef 5% fat
  • 1 pc
    Onion
  • 1 pc
    Egg
  • 40 g
    Oat flakes
  • 100 ml
    Semi-skimmed milk
  • 0.5 tsp
    Salt
  • 1 pinch
    Black pepper ground
  • 1 tbsp
    Rapeseed oil
  • 10 g
    Butter
  • 800 g
    Potato
  • 600 g
    Red cabbage
  • 1 pc
    Malus domestica Borkhausen
  • 3 tbsp
    Apple cider vinegar
  • 40 g
    Currant jelly (extra or classic)
  • 2 pc
    Clove
  • 1 leaf
    Bay leaf

Allergens

eggsglutenmilk
Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/3

  1. Shred the red cabbage and braise it covered for 45 minutes with grated apple, vinegar, jelly, cloves, bay leaf and 100 ml water.

  2. Mix the mince with grated onion, egg, oats, milk, salt and pepper; chill 15 minutes.

  3. Shape oval meatballs with a spoon and fry them 5–6 minutes per side in the oil and butter. Serve with potatoes and red cabbage.

Chef's tips

  • •Red cabbage keeps a week in the fridge and freezes well, so make double.

Storage

Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.

You might also like