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Beef Keftas with Grilled Cabbage https://www.metro.ca/userfiles/image/recipes/keftas-boeuf-chou-rouge-grille-11260.jpg PT25M PT20M PT1H05M
Beef keftasCombine all the ingredients for the keftas in a bowl. Refrigerate for 20 minutes.Shape the mixture into balls the size of golf balls. Put 3 to 4 of these balls on each skewer. Place on a plate and lightly coat both sides of the meat with oil.Preheat the BBQ on high. Oil your grill grate.Reduce the heat to medium high and grill the keftas for 3 to 4 minutes on each side until the meat is cooked.Grilled red cabbageWhile the kefta mixture refrigerates, combine the oil, vinegar, harissa sauce, salt, and pepper in a large bowl. Add the cabbage wedges and make sure they are thoroughly coated in the mixture.Preheat the BBQ on high.Place two sheets of aluminum foil on top of each other. Add the cabbage in the middle and seal the foil packet closed.Place the aluminum papillote on the grill. Close the BBQ lid and grill for 10 minutes. Flip the papillote over and grill for another 10 minutes, until the cabbage wedges are tender.Creamy mint and pickle sauceAdd all the ingredients for the creamy sauce, except the pickles, in a blender. Pulse until you get a smooth texture. Pour into a bowl and add the pickles. Serve with the keftas and grilled cabbage.Source: Metro
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beef Keftas 1 1/2 lb (675 g) ground beef or lamb 1 eggs 1/3 cup (80 ml) frish mint chopped 1/3 cup (80 ml) fresh dill chopped 1/3 cup (80 ml) pine nuts toasted and finely chopped 1/4 cup (60 ml) date finely chopped 1 teaspoon (5 ml) Harissa hot sauce 2 garlic clove chopped 1/2 teaspoon (2,5 ml) ground coriander 1/2 teaspoon (2,5 ml) cinnamon 1/2 teaspoon (2,5 ml) salt Grilled red cabbage 3 tablespoon (45 ml) olive oil 1 tablespoon (15 ml) balsamic vinegar 1/2 teaspoon (2,5 ml) Harissa hot sauce 1/2 teaspoon (2,5 ml) salt 1 red cabbage cut into 6 wedges To taste pepper Creamy mint and pidkle sauce 1/2 cup (125 ml) cashews raw and unsalted, soaked in boiling water for 20 minutes 1 tasse (250 ml) soy cream 3 tablespoon (45 ml) lemon juice 1/4 cup (60 ml) fresh mint 1 garlic clove chopped 1/2 teaspoon (2,5 ml) salt 1/4 cup (60 ml) pickles finely chopped
Beef Keftas with Grilled Cabbage

Beef Keftas with Grilled Cabbage

Rate this recipe
1 Vote
4
Main course
0:25
Preparation
0:20
COOKING
1:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • beef Keftas
  • 1 1/2 lb
    (675 g)
    ground beef or lamb
  • 1
    eggs
  • 1/3 cup
    (80 ml)
    frish mint chopped
  • 1/3 cup
    (80 ml)
    fresh dill chopped
  • 1/3 cup
    (80 ml)
    pine nuts toasted and finely chopped
  • 1/4 cup
    (60 ml)
    date finely chopped
  • 1 teaspoon
    (5 ml)
    Harissa hot sauce
  • 2
    garlic clove chopped
  • 1/2 teaspoon
    (2,5 ml)
    ground coriander
  • 1/2 teaspoon
    (2,5 ml)
    cinnamon
  • 1/2 teaspoon
    (2,5 ml)
    salt

  • Grilled red cabbage
  • 3 tablespoon
    (45 ml)
    olive oil
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  • 1 tablespoon
    (15 ml)
    balsamic vinegar
  • 1/2 teaspoon
    (2,5 ml)
    Harissa hot sauce
  • 1/2 teaspoon
    (2,5 ml)
    salt
  • 1
    red cabbage cut into 6 wedges
  • To taste
    pepper

  • Creamy mint and pidkle sauce
  • 1/2 cup
    (125 ml)
    cashews raw and unsalted, soaked in boiling water for 20 minutes
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    PLANTERS CASHEWS, ALMONDS OR DELUXE MIX NUTS

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  • 1 tasse
    (250 ml)
    soy cream
  • 3 tablespoon
    (45 ml)
    lemon juice
  • 1/4 cup
    (60 ml)
    fresh mint
  • 1
    garlic clove chopped
  • 1/2 teaspoon
    (2,5 ml)
    salt
  • 1/4 cup
    (60 ml)
    pickles finely chopped
Imprimer ma sélection

Preparation

Beef keftas

Combine all the ingredients for the keftas in a bowl. Refrigerate for 20 minutes.

Shape the mixture into balls the size of golf balls. Put 3 to 4 of these balls on each skewer. Place on a plate and lightly coat both sides of the meat with oil.

Preheat the BBQ on high. Oil your grill grate.

Reduce the heat to medium high and grill the keftas for 3 to 4 minutes on each side until the meat is cooked.

Grilled red cabbage

While the kefta mixture refrigerates, combine the oil, vinegar, harissa sauce, salt, and pepper in a large bowl. Add the cabbage wedges and make sure they are thoroughly coated in the mixture.

Preheat the BBQ on high.

Place two sheets of aluminum foil on top of each other. Add the cabbage in the middle and seal the foil packet closed.

Place the aluminum papillote on the grill. Close the BBQ lid and grill for 10 minutes. Flip the papillote over and grill for another 10 minutes, until the cabbage wedges are tender.

Creamy mint and pickle sauce

Add all the ingredients for the creamy sauce, except the pickles, in a blender. Pulse until you get a smooth texture. Pour into a bowl and add the pickles. Serve with the keftas and grilled cabbage.

Source: Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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