Oyster mushroom with cabbage and meatballs

ChefGomba laskagombas kaposzta husgolyoval

Oyster mushroom with cabbage and meatballs


  • 600 g sliced oyster mushrooms
  • half head of cabbage
  • half pack of bacon
  • salt and pepper

For the meatballs:

  • 1 kg minced pork shoulder or leg
  • 1 egg
  • 1 small head onion finely chopped
  • 3-4 cloves of garlic
  • red pepper powder, breadcrumbs
  • salt and pepper

Cut the bacon into strips is toast on a little fat. Take it out and set it aside.

In the same pan, fry the sliced oyster mushrooms until crisp. Add a little salt and pepper, mix, then take out and set aside.

In the same pan, steam the cabbage cut into strips until crisp, then put back the mushroom and the bacon.

For the meatballs, mix the ingredients all together thoroughly and shape into small balls with watered hands. Bake for approx. 30 minutes in some oil, under cover and by adding and replacing a little liquid.