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Cabbage & Meatballs

Total Time

Prep: 20 min. Cook: 15 min.


2 servings

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.
Cabbage & Meatballs Recipe photo by Taste of Home


  • 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)


  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.

Nutrition Facts

1-1/2 cups: 378 calories, 17g fat (6g saturated fat), 210mg cholesterol, 1148mg sodium, 19g carbohydrate (11g sugars, 6g fiber), 39g protein.

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