Odla Lamb Meatballs with Red Cabbage
THE MEATBALLS FROM odla restaurant are deliciously rich! for a slightly lighter dish, you can replace some or all of the pork fat with ground pork.
Meatballs
Ground Lamb 8 oz
Ground Pork Fat 4 oz
Scallions
2, thinly sliced
Garlic 1 clove, chopped
Freshly Ground Black Pepper 1 tsp
Salt 2 tsp
Mustard Seeds 1/2 tsp
Red Chile Flakes 1/2 tsp
Salt ¼ tsp
1 MIX all the ingredients together. Form into 2 oz balls. Roast in the oven at 400°F until internal temperature reaches 145°F, about 15–20 minutes.
Pickled Mustard Seeds
Yellow Mustard Seeds ¼ cup
White Wine Vinegar ¼ cup
Honey 1 Tbs
Salt ¼ tsp
2 COMBINE all the ingredients in a saucepan. Bring to a boil, reduce to a simmer and cook for about 15 minutes, until the mustard seeds are softened.
Sauce
Crème Fraiche or Sour Cream 2 Tbs
Whipping Cream 6 Tbs
Dill chopped, 1 tsp
Pickled Mustard Seeds 1 tsp
Salt and Freshly Ground Black Pepper to taste
3 BRING the crème fraiche and cream to a simmer over medium heat. Allow to reduce by half volume, remove from the heat and add the dill and mustard seeds. Season with salt and pepper.
Cabbage
Red Cabbage 1 lb
Red Onion ¼ lb
Red Wine 1/2 cup
Red Wine Vinegar 1/2 cup
4 CUT the cabbage in quarters and the red onion in half. Char over high heat in a cast iron pan for 3–4 minutes. Allow to cool then slice thinly with the grain.
5 ADD to a heavy bottomed pot with the wine and vinegar. Cook gently until soft. Season with salt and pepper.
To Serve
6 CUT the cabbage in quarters and the red onion in half. Char over high heat in a cast iron pan for 3–4 minutes. Allow to cool then slice thinly with the grain.
7 ADD to a heavy bottomed pot with the wine and vinegar. Cook gently until soft. Season with salt and pepper
8 PLACE a generous amount of cabbage on a plate and lay meatballs on top.
9 POUR the sauce over the top.