FRIKADELLER with RED CABBAGE and POTATOESCzech name: Frikadeller s brambory a červeným zelím
Written by Matej Hadlik
This recipe comes from Zlin Region. The Region also boasts a remarkable natural and cultural heritage. It offers mountains, nature reserves, spas, numerous national heritage building, and unique Functionalist sets of buildings from the Bata era. ‘Frikadellen’ as they call it in Germany, or ‘Frikadeller’ as they call it in Denmark, (‘Karbanatek’ in Czech), are meat patties that are served hot or cold and have been popular for both mealtimes and picnics for centuries.
1 lb ground pork (80% lean)
1/2 yellow bell pepper diced
1 Tbs butter
about 1/4 cup warm milk
2 slices days-old white bread cubed
1 medium yellow onion diced
oil for frying
1 tsp oregano
4 cups red cabbage sauerkraut
1 lb potato peeled
salt and ground black pepper to taste
First, crush the bread into small pieces and add it to a bowl. Then pour milk over the bread and let it soak for 15 minutes while you’re preparing the other ingredients.
Heat butter in a frying and fry the onions with the diced yellow pepper until they are soft — about 5 minutes. Put all of the ingredients in a large bowl along with the onion mixture and the soaked bread. Use your hands to thoroughly knead the mixture until well-mixed and the meat is smooth. Then form the meat mixture into balls and slightly flatten them. Chill the patties in the fridge for at least 30 minutes.
Heat the olive oil or butter in a frying pan. Once hot, add the Frikadeller and fry them on both sides on higher heat until nicely browned. Then lower the heat and continue to fry over medium heat until cooked through. Serve with boiled potatoes, warm red cabbage sauerkraut, and a mayonnaise-based dressing.