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Here are the ingridients that are required to cook a appetizing Danish meatballs (Frikadeller) with coleslaw:
- Provide 500 g of minced pork.
- Prepare 150 ml of milk.
- Prepare 1 of tsb fennel seeds.
- Provide 1 of onion.
- Use 4 tbsp of flour.
- Use 1 of egg.
- Prepare of Salt & pepper.
- You need of Oil for cooking.
- You need of Coleslaw.
- You need 1/4 of red cabbage.
- Provide 1-2 of carrots.
- Use 1 of kohlrabi (optional).
- Take 3 tbsp of white wine vinegar.
- Prepare 3 tbsp of olive oil.
Ready with the ingridients? Here are the procedures on producing Danish meatballs (Frikadeller) with coleslaw:
- Grate the onion and mix in a bowl with the meat, milk, flour, egg, fennel seeds. Season with salt and pepper..
- Use two spoons to form the mix into smallish meatballs and fry them in a bit of oil on a frying pan at medium heat (about 5 mins each side so they are cooked through).
- Meanwhile, finely chop the red cabbage and grate carrots and kohlrabi. Mix it all together and dress with white wine vinegar, olive oil and a pinch of salt..
- Serve the meatballs with the coleslaw. If you have any left, I highly recommend eating them on rye bread for lunch the next day..
Its made from minced pork/veal and traditionally served with boiled potatoes, brown gravy and pickled cabbage. Danish Frikadelle or frikadeller are somewhat flattened egg-shaped ground pork/veal/beef meatballs. For some odd reason, I thought they were German. Once all the Frikadeller have been cooked, make the gravy. Scrape the bits from the skillet, transfer remaining margarine and bits to a small.
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