Cabbage and Meatballs by Jessica Jacobs


1 head of green cabbage, cored and cut into strips

1 tsp paprika

2 cloves fresh garlic, crushed

3 tsp Worcestershire sauce

1 large yellow onion, diced

1 can (15 oz) diced tomatoes

pinch of sugar

2 bay leaves

For Meatballs:

1 lb lean ground beef

1 lb ground pork

1 clove minced garlic

1 tsp onion powder

1 egg

1/2 cup Italian seasoned breadcrumbs

2 tbsp minced fresh parsley

1 can (15 oz) tomato sauce

Salt and black pepper

Crushed red pepper flakes (optional)



Form the meat mixture into 2-inch meatballs.  Heat olive oil in stock pot over medium heat; sear meatballs on all sides.  Remove from pan and set aside.  Saute onions in same pot, adding more oil if needed.  Saute till translucent, then add garlic and bay leaves and saute for one minute, being careful not to burn.  Add diced tomatoes, salt and pepper, pinch of sugar, Worcestershire sauce, paprika, and cabbage.  Bring to a boil, then simmer twenty minutes.  Add meatballs and simmer until cabbage is tender and flavors have melded.