Best Meatballs In Cabbage Leaves Recipes

MOM'S CLASSIC STUFFED CABBAGE ROLLS

Steps:

• Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. If the leaves do not pull off easily, return the cabbage to the pot to boil a minute or two more. When the leaves are cool enough, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.
• In a large bowl, add in the ground beef, pork, rice, onion, garlic, salt, pepper, eggs, ketchup, tomato paste, and parsley. Mix gently to combine. Add in 2/3rd of a can of tomato soup (almost 3/4 of a cup) and mix.
• To stuff the leaves lay down a single large leaf with the cut edge facing you (where the stem was) and place about a 1/2 cup of the meat mixture in the lower third of the leave. If the leaf is huge add more, if smaller add less meat. Fold the sides of the leaf over the meat and roll the cabbage up (like rolling a burrito). Repeat until all of the leaves are stuffed. If you have extra meat just roll it up as meatballs and place it in the baking pan with the stuffed cabbage.
• Preheat oven to 350F, rack in the center.
• In a large deep dish (4" at least) baking pan (or two 9×13" glass pans), spread out the remaining soup from the open can on the bottom of the pan. Open up a 2nd can and pour out 1/2 of it and spread out until the bottom of the pan in covered in a light coating.
• Place a single layer of stuffed cabbages on the bottom of your pan. Add the remaining half of the 2nd can of tomato soup. If you have leaves that are too small to stuff or are badly torn, add them on top of the soup.
• Add the 2nd layer of stuffed cabbage (you must make sure you have a 1/2" gap at the top of your pan and stuffed cabbage. It cannot go over the top of the pan. Top with the remaining can of tomato soup and spread out evenly.
• Spray the underneath of a large piece of foil. Place foil side down on the pan and close tightly around the dish. Place the pan on a larger cookie sheet to catch any spillovers.
• Bake for 3 - 4 hours or until the cabbage is tender when pierced with a knife. (I start to check mine after 2 hours 45 minutes).
• Remove from the oven, uncover and allow to cool for 15 minutes before serving.

YUMMY MEATBALL CABBAGE ROLLS (CROCK POT)

Steps:

• Cook cabbage in boiling water only until the outer leaves fall off the head, about 3 minutes.
• Remove cabbage from water and removed as many leaves as will come off easily.
• Reserve 14-16 large leaves for rolls. Return cabbage to water if more leaves are needed.
• Remove the thick vein from each leaf.
• In a bowl, combine 8 oz. of tomato sauce, onion, rice, chili powder, salt and garlic powder.
• Crumble beef over mixture; mix well.
• Shape into 2 inch balls.
• Place one meatball on each cabbage leaf; fold in sides.
• Starting at an unfolded edge, roll up leaf to completely enclose meatball.
• Secure with toothpicks. Place in a 5 quart slow cooker.
• Pour remaining tomato sauce over rolls; cover and cook on low for 7-8 hours or until meat is no longer pink and cabbage is tender. Discard toothpicks.

MEATBALL CABBAGE ROLLS

Steps:

• In a Dutch oven, cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut. , In a large bowl, combine tomato sauce, onion, rice, chili powder, garlic powder and salt. Crumble beef over mixture; mix well. Shape into 12 balls. Place 1 meatball on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose meatball. Secure with toothpicks. , Place in a 5-qt. slow cooker. Pour remaining tomato sauce over cabbage rolls. Cover and cook on low for 8 hours or until meat is no longer pink and cabbage is tender. Discard toothpicks.

BAVARIAN MEATBALLS AND CABBAGE

Steps:

• In bowl, mix throughly beef, bread crumbs, egg, 1/4 tsp caraway and salt.
• Shape into 16 meatballs.
• In skillet, brown meatballs in the shortening, pour off fat.
• Blend soup, water, cream cheese and remaining caraway, add to skillet. Add celery and carrot to skillet.
• Cover and cook over low heat 5 minute.
• Add cabbage and green pepper, cook 15 minutes or until cabbage is tender. Stir occasionally.