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.
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.
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.
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.
More about “cabbage meatballs 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.
