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
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
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.