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Cabbage & Meatballs

 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.
2 ServingsPrep: 20 min. Cook: 15 min.

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 ground beef
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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.