¡Misterio resuelto! Aquí te mostramos cómo cocinar repollo.

Ingredients

• 1/2 head Cabbage (finely shredded)
• 4 tablespoons Vegetable Oil (for frying)
• 2 medium Onion (peeled and finely diced)
• 200 grams Mushrooms (finely chopped)
• 3 cloves Garlic (minced)
• 1 teaspoon Salt (plus to taste)
• ½ teaspoon Black Pepper (freshly ground)
• ½ cup All-Purpose Flour (for meatball mixture)
• 2 large Eggs (room temperature, beaten)
• 1 teaspoon Sweet Paprika
• ½ teaspoon Chili Flakes (adjust to heat preference)
• 1 teaspoon Dried Oregano
• 2 tablespoons Butter (cut into cubes)
• 1 medium Red Bell Pepper (seeded and finely diced)
• 1 medium Green Bell Pepper (seeded and finely diced)
• 2 tablespoons All-Purpose Flour (for sauce)
• 200 ml Heavy Cream (or cooking cream)
• 100 grams Grated Cheese (e.g., cheddar or mozzarella, shredded)

Instructions

1. Prepare the Cabbage

   Finely shred the cabbage, then place it directly in a skillet with a splash of water. Bring to a boil and cook for about 3–4 minutes until just softened. Drain any excess water and transfer the cabbage to the mixing bowl.

   Time: PT5M

2. Sauté Aromatics and Mushrooms

   Heat 2 tbsp vegetable oil in the same skillet over medium heat. Add the diced onions and sauté until translucent, about 3 minutes. Stir in the chopped mushrooms and continue cooking for another 2 minutes. Add the minced garlic, season with salt and black pepper, and cook 30 seconds more.

   Time: PT5M

   Temperature: Medium heat

3. Combine Cabbage with Sautéed Mix

   Transfer the onion‑mushroom‑garlic mixture into the bowl with the cabbage. Add ½ cup flour, the beaten eggs, sweet paprika, chili flakes, dried oregano, and a pinch of extra salt and pepper. Mix thoroughly until a cohesive, slightly sticky batter forms.

   Time: PT4M

4. Form and Fry the Meatballs (First Side)

   Lightly oil your palms with a little vegetable oil. Shape the mixture into uniform balls about 2‑3 cm in diameter (you should get roughly 12‑14 meatballs). Add a little more oil to the skillet and fry the meatballs over medium‑high heat for 5 minutes, turning once, until a golden crust forms on the bottom side.

   Time: PT5M

   Temperature: Medium‑high heat

5. Prepare the Creamy Pepper Sauce

   In the same skillet, melt the butter cubes over medium heat. Add the remaining 2 tbsp oil, then the minced garlic and sauté for 20 seconds. Add the diced red and green bell peppers and cook for 3 minutes until they start to soften. Sprinkle 2 tbsp flour over the vegetables and stir to form a light roux.

   Time: PT4M

   Temperature: Medium heat

6. Finish the Sauce

   Gradually whisk in the 200 ml heavy cream, ensuring a smooth consistency. Season with salt, black pepper, sweet paprika, and chili flakes. Bring to a gentle simmer for 2 minutes, then stir in the grated cheese until fully melted and the sauce thickens.

   Time: PT5M

   Temperature: Low simmer

7. Finish Cooking the Meatballs

   Return the partially cooked meatballs to the skillet, nestling them into the sauce. Spoon some sauce over each ball and cook for another 5 minutes, turning once, until the meatballs are cooked through and the sauce coats them nicely.

   Time: PT5M

   Temperature: Medium heat

8. Serve

   Transfer the meatballs and sauce to a serving platter. Garnish with a sprinkle of extra chili flakes or fresh parsley if desired. Serve hot with crusty bread or a simple green salad.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

20 g

Fat

22 g

Fiber

4 g