Kyufta-kebab with pickled cabbage

Lamb, spices, nuts and vegetables - it's a delicious combination.

How to cook Kyufta-kebab with pickled cabbage

Step 1

Kyufta-kebab with pickled cabbage

Chop the cabbage, add salt, pepper, vinegar, sugar and knead well with your hands. Leave to marinate.

Step 2

Kyufta-kebab with pickled cabbage

Roast the spices and nuts in a dry frying pan.

Step 3

Kyufta-kebab with pickled cabbage

Salt minced meat, add bread crumbs, divide into 4 parts and put on skewers. Fry on all sides. Ideally, on a grill pan.

Step 4

Kyufta-kebab with pickled cabbage

Tear the lettuce with your hands, cut the cucumber into large slices. Make dressing for vegetables: mix vinegar, oil, salt, pepper. Water the vegetables.

Step 5

Kyufta-kebab with pickled cabbage

Crush the spices in a mortar. Grease kebabs with chili sauce, roll in spices. Serve with cabbage and vegetables.

Step 6

Kyufta-kebab with pickled cabbage

Bon appetit!

Kyufta-kebab with pickled cabbage - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute the nuts with your preferred type, such as almonds, walnuts, or pecans. Just ensure they are roasted for the best flavor.
If you're looking for a gluten-free alternative to breadcrumbs, try using almond flour or ground oats as a binder for the minced meat.
Leftover Kyufta-kebab can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Yes, both options work. To freeze before cooking, shape the mixture onto skewers and freeze on a baking sheet before transferring to a freezer-safe bag. To freeze after cooking, allow the kebabs to cool completely before freezing. Thaw completely before reheating.
You can use a mix of lentils, finely chopped mushrooms, and walnuts as a base. Bind it with breadcrumbs (or a gluten-free alternative) and spices to create vegetarian kebabs.
Reduce the amount of vinegar used in the pickling process and consider adding a touch more sugar to balance the flavors.
Consider a creamy tzatziki sauce or a tangy tahini sauce. These add a refreshing element that complements the kebabs and pickled cabbage nicely.

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