stewed vegetables with meatballs
350 gr sawi pahit / kai choy / Chinese mustard cabbage, otherwise Chinese cabbage / paksoy
1 tsp salt
1300 ml beef stock
5 cloves of garlic
3 cm jahe
1/2 tsp pepper
2 protein / egg whites
1 tahu sheet, soaked
12 bakso sapi / minced meat balls
1/2 tsp salt
2 tbsp oil
Cut the cabbage into pieces and sprinkle the salt on top and knead it until the moisture is released and then rinse off. Heat the stock in a pan and bring to the boil. Chop the garlic finely and crush the jahe. Beat the egg whites briefly. Cut the tahu skin into pieces and the bakso into slices.
Heat the oil in a pan and fry the garlic and the jahe for 2 minutes and add this to the stock. Then add the pepper, salt, egg white and stir until the egg white is set. Then add the bakso, the tahu and the cabbage and cook until done. Serve.