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.
QUICK CABBAGE WITH TOMATOES
This simple cooked cabbage dish goes well with steak, pork tenderloin, or egg noodles.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- In a large skillet, melt butter over medium-high. Add cabbage and cook, stirring occasionally, until it begins to soften and brown around edges, 4 minutes. Add water, cover, and cook until cabbage is crisp-tender, 5 minutes. Uncover and season with salt and pepper. Add tomatoes and cook, uncovered, until they soften, 3 minutes. Stir in vinegar. Season to taste with salt and pepper and top with parsley.
Nutrition Facts : Calories 105 g, Fat 6 g, Fiber 4 g, Protein 2 g
MEATBALLS WITH CABBAGE AND TOMATOES
Number Of Ingredients 15
Steps:
- 1 In a large pot, cook the garlic in the olive oil over medium heat until lightly golden, about 2 minutes. Add the cabbage and stir well. Add the tomatoes and salt to taste. Cover and cook over low heat, stirring occasionally, for 45 minutes. 2 In a medium bowl, combine the bread and milk. Let stand 10 minutes, then squeeze out the excess milk. 3 In a large bowl, combine the beef, bread, egg, cheese, garlic, parsley, and salt and pepper to taste. With your hands, thoroughly mix together all of the ingredients. 4 Rinse your hands in cool water to prevent sticking, then lightly shape the meat mixture into 2-inch balls. Heat the oil in a large heavy skillet over medium heat. Fry the meatballs until nicely browned on all sides. (Turn them carefully with tongs.) Transfer the meatballs to a plate. 5 If there is a lot of liquid in the pot with the cabbage, leave the cover off and cook until reduced. Add the meatballs and cover them with the cabbage. Cook 10 minutes more. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
SWEET AND SOUR MEATBALLS (UNSTUFFED CABBAGE)
Make and share this Sweet and Sour Meatballs (Unstuffed Cabbage) recipe from Food.com.
Provided by Juliawiggins
Categories Meatballs
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- Place the vegetable oil into a large pot over medium heat. Stir in the sliced onions, and cook until transparent, about 5 minutes. Add the tomatoes and tomato sauce, using a spoon to slightly chop the whole tomatoes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cover, and simmer for 20 minutes, stirring occasionally. Stir the cabbage into the tomatoes. Cover, and simmer 1 hour until the cabbage is tender and mixes easily with the tomatoes.
- Place the ground beef, eggs, finely chopped onion, rice, water, additional 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a mixing bowl. Mix together with hands until thoroughly blended. Add additional rice if mixture is too moist. Form into golf ball-sized meatballs. Place meatballs on a plate, and refrigerate 20 minutes to firm.
- Place meatballs on the surface of the tomato mixture. Cover and simmer over medium heat until the meatballs are firm and cooked through, about 15 minutes. Gently stir the meatballs into the tomato mixture. Cover the pot and continue to simmer 45 minutes more. Stir in the lemon juice, and taste for seasoning, adding additional lemon juice if required. Stir in the raisins, and honey. Add the brown sugar, a little at a time, tasting after each addition. Cook mixture over medium heat 15 minutes more.
Nutrition Facts : Calories 159.1, Fat 2.7, SaturatedFat 0.6, Cholesterol 37.2, Sodium 1072.9, Carbohydrate 32.7, Fiber 4.7, Sugar 23.9, Protein 4.4
BAVARIAN MEATBALLS AND CABBAGE
Make and share this Bavarian Meatballs and Cabbage recipe from Food.com.
Provided by TheGrumpyChef
Categories Meat
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In bowl, mix throughly beef, bread crumbs, egg, 1/4 tsp caraway and salt.
- Shape into 16 meatballs.
- In skillet, brown meatballs in the shortening, pour off fat.
- Blend soup, water, cream cheese and remaining caraway, add to skillet. Add celery and carrot to skillet.
- Cover and cook over low heat 5 minute.
- Add cabbage and green pepper, cook 15 minutes or until cabbage is tender. Stir occasionally.
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
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
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