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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.
  • 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)

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.
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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