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.
DECONSTRUCTED CABBAGE ROLLS
Make and share this Deconstructed Cabbage Rolls recipe from Food.com.
Provided by Pete B.
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- 1. To make the meatballs, hand mix the first five ingredients in a medium size bowl. Form the mixture into 11 - 13 meatballs, about 2 inches round. Refrigerate while preparing the other ingredients.
- 2. In a medium size pan, heat 1/8" olive oil over medium high heat. When the oil starts to shimmer, add half the meatballs, do not overcrowd. Brown the meatballs on all sides using a spoon to turn, 6 - 8 minutes. Remove the browned meatballs and brown the remainder. .
- 3. In a 2 quart pot over medium high heat add 1/2 tablespoon olive oil. Add the onion, carrot and celery. Stir until the vegetables become soft, about 5-6 minutes. Add the garlic, stir until brown, about 30 seconds. Add the remaining ingredients, except beef broth and meatballs. Stir throughly to combine, cover and simmer for 10 minutes. .
- 4. Stir in the meatballs, cover and simmer for 20 minutes. Stir well, and remove the bay leaves. The casserole is intended to be thick. However, if to thick for your liking, stir in some beef broth.
Nutrition Facts : Calories 300.1, Fat 6.9, SaturatedFat 1.6, Cholesterol 48.8, Sodium 2005.3, Carbohydrate 50.2, Fiber 8.4, Sugar 24.4, Protein 8.8
YUMMY MEATBALL CABBAGE ROLLS (CROCK POT)
Make and share this Yummy Meatball Cabbage Rolls (Crock Pot) recipe from Food.com.
Provided by Delish
Categories One Dish Meal
Time 7h15m
Yield 14-16 rolls, 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 376, Fat 18.2, SaturatedFat 6.8, Cholesterol 77.1, Sodium 1013.8, Carbohydrate 29.2, Fiber 4.5, Sugar 8.6, Protein 25.2
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- Add the reserved tomato sauce (24 ounces) to the sauce pot along with the diced tomatoes. Stir in the rice for the sauce (optional) and the cabbage for the sauce. Season with salt and pepper. Gently stir until combined, taking care not to break up the meatballs.
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- In a large saute pan over medium high heat add the olive oil. When the oil begins to shimmer, add the shredded cabbage, sliced onions, ½ teaspoon salt and ¼ teaspoon pepper. Sauté for 8 to 10 minutes stirring occasionally. The cabbage should be wilted and the onions translucent.
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