Meatballs and Cabbage

Meatballs and cabbage is a quick and easy one-skillet meal that’s sure to be a crowd-pleaser! Make it gluten-free by using rolled oats in the meatballs instead of bread crumbs.

Meatballs and Cabbage
Meatballs and Cabbage

Meatballs and Cabbage

 

1 tbsp olive oil

1 medium onion, chopped

2 stalks celery, chopped

1 clove garlic, minced (1 tsp)

1 (14 oz) can chopped tomatoes

1 tbsp brown sugar

1 tbsp red wine vinegar

1 tsp beef bouillon powder

Salt and pepper to taste

8 Best Italian Meatballs*

6 cups coarsely chopped green cabbage (1¼ lb)

Parmesan cheese, grated (optional)

 

Heat oil over medium heat in a heavy skillet.  Add onions and celery and cook, stirring occasionally, until soft and translucent (5-7 minutes).  Add garlic and saute until fragrant, about 1 minute.

Mix together tomatoes, brown sugar, vinegar and beef bouillon powder.  Pour into the skillet and add the meatballs.

Cover with cabbage and cook for 30-40 minutes until cabbage is tender and meatballs are cooked to an internal temperature of 160℉.  Turn cabbage and meatballs gently and occasionally to ensure even cooking.

Sprinkle with parmesan cheese, if desired, and serve immediately.

 

*To make this recipe gluten-free, use the gluten-free version option of the meatball recipe.

 

2 servings, 480 calories per serving

 

Hack:  Refrigerate leftovers for up to 5 days or freeze in serving-sized portions for up to 3 months.

Hack:  Check the produce department for loose celery stalks.  If you don’t see them, ask a clerk if they’re available.

Hack:  Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.

Hack:  Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need.  They’ll wrap the leftover pieces and put it back on the shelf for sale.

Hack: Use leftover green cabbage to make Andouille Sausage With CabbageHomemade Chinese Dumplings or Simple Healthy Coleslaw!

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4 Replies to “Meatballs and Cabbage”

  1. Thanks for adding the tip to make this dish gluten-free. My daughter’s husband has MS and I’m always looking for new gluten-free recipes that I can make them when they come over for dinner. I’m excited to give this meatball and cabbage dish a try. I’ll probably serve it with some sugar-free cookies for dessert. 

    1. I’m beginning to expand some of my recipes to be gluten-free and/or keto because I know so many people want or need to follow certain diet plans.  I hope your son-in-law enjoys this dish!

  2. This is something different. I am use to eat meatballs and spaghetti. But this changes my view for cabbage and the image of the dish looks delicious. To be honest, I am actually getting hungry. The ingredients are easy to obtain and your steps are nicely layout. I just struggled to read the article with all the ads. Feels a bit too much. I will definitely follow your tips and provide feedback after making this recipe for the first time.

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