Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Red cabbage
Finely slice the red cabbage. Discard the stem. Heat a large pot over a medium heat with the large butter, cranberry sauce, balsamic vinegar and a pinch of salt. Once hot, add the red cabbage, measuredwater 1/1/2 star anise and the cinnamon stick. Simmer, covered, for 15 min. After 15 min, remove the lid and cook for 5 min further or until all the liquid has evaporated. Set aside and keep warm.
2 Boil potatoes
Meanwhile, chop the potatoes in half. Add them to a pan of salted boiling water. Cook the potatoes over a medium heat for 15-20 min until tender. Once tender, drain and add them to a bowl.
3 Make meatballs
Meanwhile, place the beef mince in a second large bowl. Peel and grate the shallots. Add the beef mince, freshbreadcrumbs, shallots, eggs, Dijon mustard, tamari and garlicpowder to the bowl. With clean hands, knead the mixture well until soft and fully combined. Shape into small meatballs.
Tip!Fry the shallots before adding them to the meatball mixture.
4 Fry meatballs
Heat a large non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the meatballs and cook for 6 min or until browned. Once browned, transfer the meatballs to a plate. Reserve the pan. Meanwhile, finely chop the parsley.
5 Make gravy
Return the pan to medium heat. Add the remaining butter and the flour to the pan juices. Gradually whisk in the milk. Cook for 2-3 min until thickened. Once thickened, add the 0.5/0.5/1 stockcube and the Worcestershiresauce.
Top the potatoes with the parsley and a pinch of salt. Toss. Serve the meatballs with the red cabbage and newpotatoes alongside. Pour the gravy over the top.