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When my friend Sylvia boasted of her “unstuffed cabbage,” I secretly smirked. Unstuffed cabbage? It seemed like such a violation, but the dish turned out to be tasty and a snap to make. Serves 6 to 8 as a main.
1 cup water
4 cups shredded white cabbage
2 pounds ground beef
1 large egg
1/2 cup Tuscanini Tomato Sauce
1/4 cup Yehuda Matzo Meal
1/2 teaspoon Gefen Paprika
1/2 teaspoon garlic powder or 1 clove garlic, crushed
1/8 teaspoon black pepper
2 cups Tuscanini Tomato Sauce
2 tablespoons lemon juice, or to taste
3 tablespoons packed brown sugar, or to taste
1 tablespoon onion soup mix
1 tablespoon white vinegar
1 tablespoon Haddar Teriyaki Sauce
pinch of ground ginger
Bring water to a boil in a five-quart Dutch oven and add shredded cabbage. Cover and let cabbage steam for five minutes.
Meanwhile, in a large bowl, combine ground meat, egg, tomato sauce, matzo meal, and spices into a mixture that holds together. Using the palm of your hand, form balls that are one inch in diameter. You will have 24 meatballs.
Place meatballs on top of cabbage. Cover and continue to cook over low heat while you combine all sauce ingredients in a bowl. Pour sauce over meatballs and cook, covered, for one hour.
Adjust seasoning to taste before serving over rice, pasta, quinoa, or mashed potatoes. This freezes well.
This recipe is excerpted from Jewish Soul Food (2015).
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I don’t have a Dutch oven pot. Can I do this in the oven?
If you have a large cast iron frying pan or any thick bottomed pot with a metal handle, you can use this in place of a dutch oven. Make sure you seal it with tin foil or with fitted lid. Another option is to use a slow cooker but this of course will probably take longer.
The best meatballs! This has become a family favorite, everyone who tastes it asks for the recipe. So delicious!! I keep trying to rate this five stars, and for some reason it’s only letting me do one, lol.