Cabbage & Meatballs Recipe

Cabbage & Meatballs Recipe photo by Taste of Home

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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.

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Cabbage & Meatballs Recipe

Prep: 20 min. Cook: 15 min.

Yield: 2 Servings

20 15 35

Ingredients

3 cups chopped cabbage
1 cup tomato juice
1 egg, beaten
1 small onion, chopped
1 tablespoon chili powder
1 tablespoon cider vinegar
1 tablespoon chopped dill pickle
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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Directions

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. Yield: 2 servings.

Nutritional Facts 1-1/2 cups equals 378 calories, 17 g fat (6 g saturated fat), 210 mg cholesterol, 1,148 mg sodium, 19 g carbohydrate, 6 g fiber, 39 g protein.

Originally published as Cabbage & Meatballs in Reminisce December/January 2011, p44