Chao-Xing loves Wolfi too much

That Recipe on my Mind | Salzburg, Austria | Inspired


Pak Choi filled meat balls with red cabbage salad and Apfelkren Recipe


(Pak Choi filled meat balls)
a. 500 gr minced pork (or veal, or a mixture of both)
b. 1 teaspoon ginger, minced
c. 3 tablespoons soy sauce
d. 100 gr pak choi (Chinese cabbage)
h. 2 tablespoons vegetable oil

(Red cabbage salad)
e. 1 Red cabbage
h. 3 tsp apple vinegar
h. 1 tsp vegetable oil
Salt and pepper

g. 2 Golden Delicious Apples
h. 1 tbsp. Apple vinegar
i. 3 tbsp. prepared horseradish.

How to prepare:

(Pak Choi filled meat balls)
Wash and drain the pak choi, chop them and set aside.
Combine the ground veal or pork with the  ginger, salt, pepper, sugar and 1 tablespoon of soy sauce. 
Add as much cornstarch as needed to prevent the meat from being wet. 
Start with 2 tablespoons and slowly add more.

Form 6 large meatballs. Cut a piece of the meatball (1/3) an make a small depression on the bigger part. Put carefully small pieces of the chopped Pak choi inside and cover it with the smaller piece and form again the meatball. Repeat with the other five.

Heat 2 tablespoons of oil in a skillet or wok over medium-high heat. When the oil is hot add the meatballs, cooking about 5 minutes per side or until the meatballs are lightly browned.

Using a pot that’s just large enough to hold the meatballs, bring the broth and 2 tablespoons of soy sauce to a boil. Add the meatballs, reduce the heat and simmer, covered, 10 minutes.


(Red cabbage salad)
Place shredded cabbage in a salad bowl. Add oil, apple cider vinegar. salt and pepper; whisk until well combined.


Peel, core and grate apples. In a heavy pot, combine apples, vinegar, lemon juice and horseradish. Mix and cook over medium heat until very mushy.