Grannys Cabbage Meatballs Food

MEATBALLS IN CABBAGE LEAVES

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.

GRANNY'S CABBAGE & MEATBALLS

Steps:

• Mix first 8 ingredients together and form into 2-3 inch patties.
• Heat 5 qt. dutch oven and brown patties on each side. (I drain excess grease out of pan)
• Cut up cabbage and place on top of patties.Lay onion rings over top of cabbage.
• Pour tomato sauce over onions, cabbage and meatballs. Add just enough water to almost cover cabbage. Sprinkle the pepper, salt and garlic powder over and cover to cook.
• When cabbage is almost done, remove lid and let sauce reduce. Cook to your desired doneness, but don't over cook.

GRANDMA'S MEATBALLS

Steps:

• Soak the breadcrumbs in the milk until the milk is absorbed (use a good sized bowl that is big enough to hold the other ingredients).
• Add the meat, salt, pepper, allspice, ginger, onion and egg, mix til well blended.
• Bring 2 quarts of water to a boil, add some salt.
• Roll the meat mixture into golfball (or a bit smaller) sized balls.
• Drop the balls into the boiling water and cook covered for 15 minutes.
• Meanwhile heat the oven to 350F and in a saucepan combine the brown sugar, broth & melted butter, stir & heat until the sugar is dissolved and forms a glaze.
• Place the meatballs in a single layer in a 9X13 baking dish.
• Spoon the glaze over the meatballs and bake uncovered for 30 minutes.
• Turn the meatballs a couple of times.

YUMMY MEATBALL CABBAGE ROLLS (CROCK POT)

Steps:

• Cook cabbage in boiling water only until the outer leaves fall off the head, about 3 minutes.
• Remove cabbage from water and removed as many leaves as will come off easily.
• Reserve 14-16 large leaves for rolls. Return cabbage to water if more leaves are needed.
• Remove the thick vein from each leaf.
• In a bowl, combine 8 oz. of tomato sauce, onion, rice, chili powder, salt and garlic powder.
• Crumble beef over mixture; mix well.
• Shape into 2 inch balls.
• Place one meatball on each cabbage leaf; fold in sides.
• Starting at an unfolded edge, roll up leaf to completely enclose meatball.
• Secure with toothpicks. Place in a 5 quart slow cooker.
• Pour remaining tomato sauce over rolls; cover and cook on low for 7-8 hours or until meat is no longer pink and cabbage is tender. Discard toothpicks.

GRANNY'S MALAYSIAN MEATBALL CURRY

Steps:

• Prepare all ingredients before commencing to cook.
• In a medium-large bowl, combine the beef, breadcrumbs, egg, chopped spring onion and cilantro, with salt and pepper to taste, and place to one side.
• Grind onion, garlic and ginger to a paste with a stick blender or in a small food processor.
• In a small bowl, combine Malaysian curry powder, chili powder, ground cloves and a little water, to make a paste.
• Heat the oil over a medium-high flame in a wok, add onion paste, and stir-fry for about 5 minutes.
• Add the curry paste, star anise, cloves, curry leaves, reduce heat to medium, and stir fry until quite toasted and the oil starts to ooze out: this can take 5 - 10 minutes, but be careful not to burn.
• Add coconut milk and bring slowly to the boil.
• While curry liquid is boiling start making and dropping in bite sized meatballs - stop occasionally and stir gently.
• When all meatballs have been added, add tomato paste and salt to taste.
• Simmer, covered, on medium heat for 10 minutes, adding a little extra water as necessary.
• Add potato and simmer uncovered for another 15 minutes, stirring occasionally, again adding a little water if necessary.
• Serve with bread, roti chani, roti jala or steamed rice.