- 2 meaty bones or marrow bones Very important to give depth in flavor
- 3 onions finely chopped
- 3 tbsp cooking oil
- 2 tsp black pepper
- 1 tsp salt
- 3 cloves
- 3 all spice
- 1 tbsp butter
- ½ tsp nutmeg
- 1 large cabbage
For the Frikkadel (meatballs)
- 500 g steak mince
- 5 slices white bread soaked in water then squeezed dry
- 2 garlic cloves peeled and finely grated
- 1 peeled onion, grated
- 1 egg
- 1 tsp salt
- 1 tbsp parsley
- 1 tsp black pepper
- 1 tsp crushed chillies (optional)
- Heat a large pot or saucepan and add your bones and onions, cloves, all spice and salt.
- Braise till brown, then add black pepper and add a cup of hot water.
- Cook till onions are almost gravy-like – adding water when needed.
- While this is simmering away, we can make the Frikkadel.
- Simply mix all meatball ingredients together in a bowl with your hands. Place covered in the fridge while you prepare the cabbage leaves.
- Check your pot with the bones and onions and give it another stir to ensure that it doesn't burn. Keep on simmer.
- The Cabbage leaves: Separate the Cabbage into leaves cutting the thick vein away or else you won't be able to fold the leaves. Now place the leaves 3 at a time in a large pot with boiling water. Let it cook for just a minute. Remove with a slotted spoon and repeat with other cabbage leaves.
- Now take out your Frikkadel mix from the fridge. Roll little balls and place in the centre of cabbage leaves. Roll up into little parcels.
- Place cabbage parcels into your brown onion gravy, neatly next to each other and add 1 tablespoon of butter at this stage and sprinkle with a little nutmeg. Allow to simmer on medium heat for 35 minutes.