Cevapici with Cabbage Salad
Serving size: Serves 4
Cuisine type: RussianCooking time: Less than 60 minutes
Course: Main
INGREDIENTS
150g chuck steak, roughly chopped
250g boneless pork belly, roughly chopped
3 cloves garlic, chopped
2 teaspoons hot paprika
¼ teaspoon ground nutmeg
salt and pepper
bamboo skewers, soaked
onions, sliced
1 white cabbage, thinly sliced
3 tablespoons white vinegar
¼ teaspoon salt
3 tablespoons sunflower oil
roasted capsicum, to serve
minted yogurt to serve
METHOD
Place meat in a chilled food processor. Process until minced.
Remove and place in a bowl. Add garlic, paprika, nutmeg, salt and pepper and mix - preferable with your hands until very well mixed and emulsified.
Form 10 little sausage shaped patties with the mixture. Form around the skewers.
Preheat a barbeque. Place onions on the flat plate. Cook until golden,
Place the sausages onto the grill plate. Cook for 15-20 minutes or until cooked through.
Cut the cabbage in half. Shred one half and put the other half back in the fridge.
Place the shredded cabbage in a bowl. Over the top sprinkle 1/3 of the salt, vinegar and oil. With two large forks, toss the salad for 1 minute only. Repeat this step twice using the remaining ingredients then let the salad sit in the fridge to chill.
If your cabbage is a good, fresh one, the dressing should be milky white.
Serve sausages with the onions, a dollop of minted yogurt, roasted capsicum and cabbage salad.
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