brussel sprouts

A cheerful and delicious inspired dish. The colour of the food is perfect for Christmas.

Preparation time: about 1 hour
Level: Easy
Quantity: for four

Ingredients:
Minced meat and beetroot balls:
600 g high-quality minced meat
500 g grated cooked beetroot
1 egg
4 tbsp breadcrumbs
0.25 tsp dried oregano
0.25 tsp dried thyme
Sea salt and black pepper
Oil for frying

Brussels sprouts and sauce:
1 kg Brussels sprouts
200 g whipped cream
50 g grated parmesan
Sea salt and black pepper

A handful of panko breadcrumbs for sprinkling on top

Preparation:

1. Clean the Brussels sprouts, cut off a little of the stem, and remove the top, ugly leaves.
2. Boil the Brussels sprouts for 15 minutes in lightly salted water. Cool the cabbage quickly in cold water.
3. Squeeze the grated beetroot dry. Mix together the minced meat, grated beetroot, breadcrumbs, egg, and seasonings. Mix to form a smooth dough. Form the mixture into balls about 3 cm in size and fry in cooking oil for about 20 minutes, until they are browned. They do not necessarily need to be cooked on the inside, as the food will also go through an oven cycle.
4. Make the sauce, heat the cream until boiling, cool slightly, add the parmesan and seasonings, mix and use in cooking.
5. Place the cabbage in the oven dish, pour the sauce over the cabbage and mix the cabbage with the sauce. Place the minced meat-beetroot balls between the cabbage. Sprinkle the food with pepper and salt and then sprinkle a handful of panko breadcrumbs on top.
6. Bake in a preheated oven at 200 degrees C for about 20 minutes until the panko is lightly browned and the sauce is bubbling.
   When serving, sprinkle with fresh, chopped parsley.
   Ready!!