Ingredients

The following ingredients have 8 Servings
  • 1 head of green cabbage, cored and cut into strips
  • 1 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Pinch ground cloves
  • 15 ounces tomato sauce ((you may substitute 3/4 cup tomato paste mixed with 1 cup of warm water for the sauce))
  • 1 pound lean ground beef ((you may substitute ground beef for all the meat, if desired))
  • 1 pound ground chicken ((you may substitute ground chicken or turkey for all the meat, if desired))
  • 1 large egg
  • 1/2 cup unsalted bread crumbs (or matzo meal (optional))
  • 2 tablespoons minced fresh parsley
  • 15 ounces diced tomatoes ((1 can))
  • 2 teaspoons lemon juice
  • 1 teaspoon sugar ((optional - omit for low carb))
  • 1/2 teaspoon salt, (or more to taste)
  • 1/4 teaspoon black pepper, (or more to taste)
  • Crushed red pepper flakes ((optional, to taste))

Instruction

  • Pour 1 cup of water into a large pot, bring to a boil. Place cabbage strips into the pot. 
  • Cover the pot. Steam cabbage over medium heat for 15 minutes, stirring occasionally to make sure it doesn’t burn.
  • Meanwhile, combine paprika, garlic powder, onion powder, ground cloves, 1/2 tsp of salt, 1/4 tsp of black pepper, and 1/4 the can of tomato sauce at the bottom of a large bowl. Stir until well blended. 
  • Add the ground beef and chicken, egg, bread crumbs or matzo meal, and fresh minced parsley. Adding the bread crumbs will help bind the meatballs and will allow you to make a few more meatballs (stretching the meat), but if you're on a low carb or gluten free diet you can omit them and still get very tasty results. They'll just be a little harder to form smoothly (the meat will be sticky) - but the meatballs will firm up as they cook.
  • Mix with a fork or knead with clean hands until all ingredients are thoroughly blended and meat is evenly seasoned.
  • Uncover the cabbage and reduce heat to low. Form the meat mixture into 2-inch meatballs and place them in a single layer on the surface of the cabbage. Take care when adding them to the hot pot—don’t burn your arm!
  • Pour remaining tomato sauce into a mixing bowl with the diced tomatoes, lemon juice, and sugar (the sugar is optional - it cuts the acid in the tomato sauce). Stir until blended, then season the sauce with salt and pepper to taste.
  • Pour the sauce over the meatballs.Bring mixture to a simmer and reduce heat to medium low. Cover pot and cook for 75-90 minutes hours over medium low heat until the meatballs are cooked and cabbage is very tender. Stir every 20-30 minutes. If the cabbage seems dry towards the end of cooking, add a little hot water to the pan.
  • Give the pot a gentle stir at the end of cooking to blend the sauce, cabbage, and meatballs.
  • Serve meatballs on top of the soft cooked cabbage. Garnish with more minced fresh parsley, if desired. Crushed red pepper flakes may be added for spice, according to taste. Serve.