CABBAGE & MEATBALLS
I think the dill pickles are the secret to this simple yet hearty recipe. When our children were small, they were not too fond of cabbage, but they loved this dish.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place cabbage in a large saucepan; add tomato juice. Cover and simmer over low heat. Meanwhile, combine the egg, onion, chili powder, vinegar, pickle, salt and pepper. Crumble beef over mixture and mix well. Shape into 2-in. balls. Add to cabbage mixture., Cover and cook over low heat for 15-20 minutes or until meat is no longer pink, stirring occasionally.
Nutrition Facts : Calories 378 calories, Fat 17g fat (6g saturated fat), Cholesterol 210mg cholesterol, Sodium 1148mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 6g fiber), Protein 39g protein.
MEATBALLS IN CABBAGE LEAVES
Make and share this Meatballs in Cabbage Leaves recipe from Food.com.
Provided by frans
Categories Meat
Time 2h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix mince, egg, breadcrumbs, 1 tablespoon parsley, grated onion, salt and pepper together. Form big meatballs.
- Cut out stork of cabbage, cutting out big circle at the bottom going small towards the inside. Bring large pot of water to the boil. Put cabbage in water with the open end in the water first. Submerge and leave for about 3 minutes. Remove from water. Remove leaves one by one. Cut out bottom hard starks of leaves.
- Put one meatball in each leave and cover completely. Pack these in casserole dish. Heat oil, fry onions and garlic till opaque. Add stock, carrots, celery, leeks, potatoes, parsley, pepper & salt. Cook through. Pour over cabbage meatballs.
- Cover and cook on 180°C (356°F) for 1 and a half hour. Serve with wild rice.
Nutrition Facts : Calories 771.1, Fat 40.3, SaturatedFat 14.3, Cholesterol 189.5, Sodium 300, Carbohydrate 51.8, Fiber 9.5, Sugar 12.2, Protein 50.7
MEATBALL SOUP WITH CABBAGE AND PARMESAN CHEESE
A hearty meatball soup full of vegetables. I use ground veal when making the meatballs, which is a subtler taste. The Original recipe came from a Cookbook called "The International Soup Cookbook", but I have added additional spices to the meatballs and altered it to our tastes.
Provided by Dawn399
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Prepare onion, finely chop one half and thinly slice the other half and set aside.
- Heat 2 tsp of olive oil in frying pan over medium heat and cook chopped onion until softened.
- Add garlic and continue cooking for about 2 minutes; set aside.
- Prepare meatballs: Put bread crumbs in a mixing bowl and add just enough warm water to cover crumbs.
- Let stand for 2 minutes, drain and squeeze dry.
- Next add sauteed onion and garlic, ground meat, egg and spices and parmesan cheese.
- Mix ingredients and roll into small balls about 3/4 diameter.
- Roll in flour to coat lightly.
- Heat remaining Olive oil in a frying pan over medium heat.
- Cook meatballs until brown.
- Place on plate lined with a paper towel to drain.
- In same frying pan, add reserved onion slices and cabbage, cook for 3-4 minutes until cabbage begins to wilt.
- In a large pot, add add chicken broth,tomatoes, heat over medium heat.
- Add meatballs, cabbage and onions.
- Bring to a boil, and reduce heat, simmer for 20 minutes until vegetables are tender.
- May sprinkle additional Parmesan cheese on soup when serving.
MEATBALL CABBAGE ROLLS
My mother often had these cabbage rolls simmering in her slow cooker when my family and I arrived at her house for weekend visits. The mouthwatering meatballs tucked inside made these stand out from any other cabbage rolls I've tried. -Betty Buckmaster, Muskogee, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut. , In a large bowl, combine tomato sauce, onion, rice, chili powder, garlic powder and salt. Crumble beef over mixture; mix well. Shape into 12 balls. Place 1 meatball on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose meatball. Secure with toothpicks. , Place in a 5-qt. slow cooker. Pour remaining tomato sauce over cabbage rolls. Cover and cook on low for 8 hours or until meat is no longer pink and cabbage is tender. Discard toothpicks.
Nutrition Facts : Calories 323 calories, Fat 11g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 762mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 7g fiber), Protein 28g protein. Diabetic Exchanges
MEATBALL SOUP WITH CABBAGE
I discovered this meatball soup with cabbage a few years ago from a Mexican place and I have been searching for the right combinations. I think I have it almost right with this one. Very hearty and filling.
Provided by Laureeh
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 1h40m
Yield 10
Number Of Ingredients 21
Steps:
- Mix sausage, beef, rice, egg, garlic powder, cumin, paprika, salt, and pepper together in a large bowl for meatballs. Cover and refrigerate for 30 minutes.
- Heat oil in a large pot over medium-high heat. Add onion and garlic; cook and stir for 1 to 2 minutes. Add water and bouillon cubes; bring to a boil. Add cabbage, carrots, and potatoes. Boil gently for 10 minutes.
- Meanwhile, form meat mixture into regular-size meatballs. Drop gently into the pot and add fresh and dried oregano. Reduce heat and let simmer until meatballs are no longer pink in the centers, about 30 minutes. Add salt and pepper to taste.
Nutrition Facts : Calories 241 calories, Carbohydrate 25.6 g, Cholesterol 43.6 mg, Fat 10.7 g, Fiber 4.9 g, Protein 11.8 g, SaturatedFat 3.2 g, Sodium 1294.7 mg, Sugar 5.2 g
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