Cabbage Salad with Pumpkin and Meatballs

Ingredients: for 1 portion: 150g leaf lettuce, 250g red cabbage head, salt and black pepper to taste, 1 pack pumpkin, canned (180g of drained weight), 300g forcemeat, 1 egg, 3 tablespoons rusk flour, 1 teaspoon mustard, 1 garlic clove, a handful of dried thyme, 5 tablespoons wheat germ oil, 3 tablespoons sour cream, 3 tablespoons spring onion, finely chopped.

Directions: Sort out lettuce leaves, wash them and shake off water, and then cut them into small pieces. Peel the cabbage, wash it and cut into thin stripes. Stir with salt, knead with hands and put aside. Drain off excess liquid from pumpkin and cut it into small pieces. Peel the garlic and crush it. Mix forcemeat, egg, rusk flour and mustard until homogeneous mixture, and season it with pepper, dried thyme, and garlic. Make 10–12 meatballs. Heat 2 tablespoons of oil on the frying pan, fry meatballs on all sides until cooked. Stir sour cream with spring onion and the rest of oil. Stir cabbage, lettuce leaves, pieces of pumpkin, and meatballs. Season the salad with sour cream sauce and serve.