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Meatball Stuffe Cabbage

Meatball Stuffed Cabbage

Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
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Servings

4 Servings

Ingredients

  • 1 head of cabbage leaves separated and parboiled for 5 minutes
  • 1 scallion
  • 1 tablespoon oil
  • 1/2 cup chopped cabbage
  • 1/4 pound ground beef
  • 1/4 pound ground veal
  • 3 slices salami minced
  • 1 potato cooked and mashed
  • 1 egg
  • 1/2 teaspoon minced parsley
  • Pinch of nutmeg
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 garlic clove whole
  • 1 16-ounce can whole tomatoes, strained
  • Salt and pepper to taste

Instructions

  • In a large saucepan, cook scallions in oil, 2-3 minutes. 
  • Add chopped cabbage. Cook 10 minutes. Remove from heat.
  • Add ground beef, ground veal, salami, mashed potato, egg, parsley, nutmeg, salt and pepper. Set aside.
  • To make the sauce, heat olive oil in a large saucepan; add the garlic clove and cook until golden. Add the strained tomatoes, salt, and pepper, and cook for 20 minutes.
  • Use the filling to stuff the leaves. Arrange the rolls seam-side down on the sauce, spooning some of the sauce on top. 
  • Cook, on stovetop, for about 30 minutes, covered, on low heat (or in a preheated oven at 350° F)
  • Recipe originally published in Joy of Kosher with Jamie Geller Magazine Fall 2014
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