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.