Description
A comforting and hearty Meatball Stuffed Cabbage recipe where tender cabbage is hollowed out and filled with savory ground beef meatballs mixed with rice and spices, then baked in a flavorful tomato-based sauce. This dish combines classic flavors with a unique presentation and is perfect for a satisfying family meal served alongside mashed potatoes and fresh cabbage salad.
Ingredients
Scale
Cabbage Bowl and Filling
- 1 green cabbage
- 1/2 cup cooked rice (any variety)
- 1 lb ground beef (or any ground meat)
- 1 small yellow onion, diced
- 1/2 teaspoon sea salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
- 1 teaspoon smoked paprika
- 1/2 teaspoon coriander
- 3 tablespoons tomato paste
- 4 cloves garlic, minced
- 1/2 teaspoon coriander
- 1/2 teaspoon dried basil
- Salt and pepper to taste
Sauce
- 2 cups water or chicken broth
- 2–3 cups chopped cabbage (reserved from inside the cabbage)
- 4 Roma tomatoes, chopped
- 2 cloves garlic, minced
- Fresh cilantro, chopped
- Vegetable oil or olive oil
- Salt and pepper to taste
Salad
- Remaining chopped cabbage from the hollowed cabbage
- Mixed with other salad ingredients (implied: fresh cilantro, possibly garlic, salt and pepper)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and spray a baking dish with cooking spray; set aside for later use.
- Prepare the cabbage bowl: Remove the core from the bottom of the cabbage to create a flat base. Flip it, then carefully hollow out the inside flesh using a sharp knife, leaving about a 1-inch thick shell. Collect the removed cabbage flesh into a large bowl.
- Make the meatball mixture: In a large bowl, combine the ground beef, cooked rice, diced onion, sea salt, black pepper, smoked paprika, coriander, tomato paste, minced garlic, dried basil, and additional salt and pepper. Mix well until evenly combined.
- Form the meatballs: Using about 1 to 2 tablespoons of the meat mixture, roll and shape meatballs. Continue until all meat is used. Place the meatballs inside the hollowed cabbage bowl.
- Prepare the sauce: In a large bowl or measuring cup, mix together water or chicken broth, chopped reserved cabbage, chopped Roma tomatoes, minced garlic, chopped cilantro, a drizzle of vegetable or olive oil, and season with salt and pepper to taste.
- Assemble and bake: Pour half of the sauce over the meatballs inside the cabbage bowl. Pour the remaining sauce evenly into the prepared baking dish. Replace the cabbage lid on top of the meatball-stuffed cabbage. Cover with cheesecloth and then aluminum foil to seal in moisture.
- Bake: Bake in the preheated oven for 70 to 90 minutes, until the cabbage is tender and meatballs are fully cooked.
- Prepare the salad: While baking, chop the remaining cabbage and toss it with the reserved salad ingredients (such as fresh cilantro, garlic, salt, and pepper). Chill in the refrigerator until ready to serve.
- Rest and serve: Remove the stuffed cabbage from the oven and let it rest for 10 minutes. Slice open the cabbage side to expose the meatballs and cabbage leaves. Serve hot with mashed potatoes and the prepared fresh cabbage salad.
Notes
- Use any ground meat you prefer, such as ground pork, turkey, or a mix.
- Leftover sauce can be saved and reheated as a flavorful gravy.
- If desired, substitute rice with cooked quinoa or cauliflower rice for variation.
- Covering with cheesecloth and foil keeps the cabbage moist while baking.
- The salad is a refreshing contrast to the warm baked dish and can be customized with your favorite herbs or dressings.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American with Eastern European influences
Keywords: meatball stuffed cabbage, baked cabbage bowl, ground beef recipe, stuffed cabbage, comfort food, baked meatballs
