Red Cabbage with Apple, Spiced Meatballs and Mashed Potatoes

• 1 kg red cabbage, thinly sliced
• 1 onion, finely chopped
• 2 apples, peeled and cut into small cubes
• 150 ml water
• 2 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 2 bay leaves
• 3 whole cloves
• 500 g ground beef
• 40 g breadcrumbs
• 2 tbsp milk
• 1 egg
• 1 tsp mustard
• ½ tsp ground nutmeg
• 1 tsp salt, divided
• ½ tsp black pepper
• 1 tbsp neutral oil
• 1 kg floury potatoes, peeled and cut into equal-sized pieces
• 150 ml milk for the mash
• 50 g butter for the mash

How to make it

1. 1

   Put the red cabbage, onion, apple, water, apple cider vinegar, brown sugar, bay leaves, cloves and ½ tsp salt in a large pan. Bring to the boil, turn the heat down and simmer gently with the lid on for 40–45 minutes. Stir occasionally.

2. 2

   Meanwhile, mix the ground beef, breadcrumbs, 2 tbsp milk, egg, mustard, nutmeg, the remaining ½ tsp salt and black pepper in a bowl. Shape into eight meatballs with damp hands.

3. 3

   Put the potatoes in a pan and add enough water to just cover them. Bring to the boil and cook for 18–20 minutes, until tender. Drain and leave to steam dry for a minute.

4. 4

   Heat the oil in a frying pan. Brown the meatballs all over over medium heat, for about 6 minutes. Turn the heat down, cover the pan and cook for another 10–12 minutes, until cooked through. Turn them occasionally.

5. 5

   Heat the 150 ml milk and 50 g butter in a small pan or in the microwave until the butter has melted. Mash the potatoes and stir in the warm milk mixture until creamy.

6. 6

   Remove the bay leaves and cloves from the red cabbage. Taste and add a little more pepper or salt if you like. Serve the cabbage with the meatballs and mashed potatoes.