2 boxes of The Vegetarian Butcher Meatballs, defrosted and sliced
1 box of The Vegetarian Butcher Smoked Bacon Strips
750 gr of red cabbage, grated or finely sliced
1 apple, de-cored and finely chopped
1 tsp cinnamon
600 g potatoes, peeled and chopped
3 tbsp (soy) cream
3 tbsp oil (canola / olive)
Salt & pepper to taste
150 ml water
½ tsp stock powder
Preheat the oven to 180°C. Cook the red apple and cabbage together with the cinnamon the traditional Dutch way (you can find recipes for that on internet) or use 2 jars of shop bought organic red cabbage and apple.
Boil the potatoes until tender. Then add the soya cream, some salt and pepper and a tablespoon of oil to the potatoes and mash the potatoes to a fine puree.
Fry the onion in 2 tablespoons of oil for a couple of minutes then add the water and the stock powder and bring to a gentle boil. Add the Meatballs and leave to simmer for 10 minutes.
Put the red cabbage in the oven dish and distribute the Meatball slices and their gravy over the red cabbage. Finally spread the mashed potato over the red cabbage and meatballs and put in the oven for 30 minutes until it develops a nice crispy, golden crust. Meanwhile fry the Smoked Bacon Strips in 2 tablespoons of oil. Remove the red cabbage dish from the oven and sprinkle with the Smoked Bacon Strips.
Dinner is ready!