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Cabbage & Meatballs Recipe
Cabbage & Meatballs Recipe photo by Taste of Home

Cabbage & Meatballs Recipe

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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.
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 2 servings

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)

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.

Directions

  1. 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.
  2. Cover and cook over low heat for 15-20 minutes or until meat is no longer pink, stirring occasionally. Yield: 2 servings.
Originally published as Cabbage & Meatballs in Reminisce December/January 2011, p44

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.

Reviews for Cabbage & Meatballs(2)

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MY REVIEW
Reviewed Sep. 26, 2013

Very good! I used vegetable juice instead of regular tomato juice to give it a little more kick! I will definitely be adding this to our menu.

MY REVIEW
Reviewed Nov. 8, 2011

I added more sauce to the cabbage mixture after adding the meatballs, this will become a favorite, go to recipe for my husband and I!

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