Italian Meatballs With Cabbage Recipes

Steps:

• 1. soak bread slice in warmed milk, set aside
• 2. simmer bacon in small skillet with 1/2 cup water covering it for 5 minutes, when cool,drain and chop finely
• 3. combine meat, bacon, egg, spices, bread pulp, grated onion, parm cheese refridgerate for a couple hours or overnight. shape into 1 1/2 inch balls. dredge in bread crumbs and saute in olive oil. drain on paper towels and keep warm in oven
• 4. shred cabbage into 1/4" strips. add the 2 tbs oil to meat drippings. sauute garlic until golden, add onions and cabbage. cook on low heat, covered stirring occassionally until tender.about 40 minutes. add salt and pepper to taste. add drained tomatoes and turn up heat, cook 10 minutes. stir in meatballs and heat all thru.

Steps:

• Mix sausage, beef, rice, egg, garlic powder, cumin, paprika, salt, and pepper together in a large bowl for meatballs. Cover and refrigerate for 30 minutes.
• Heat oil in a large pot over medium-high heat. Add onion and garlic; cook and stir for 1 to 2 minutes. Add water and bouillon cubes; bring to a boil. Add cabbage, carrots, and potatoes. Boil gently for 10 minutes.
• Meanwhile, form meat mixture into regular-size meatballs. Drop gently into the pot and add fresh and dried oregano. Reduce heat and let simmer until meatballs are no longer pink in the centers, about 30 minutes. Add salt and pepper to taste.

Steps:

• Place cabbage in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until tender. Drain and set aside., In a large nonstick skillet over medium heat, cook and stir the beef, green pepper and onion until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, tomato paste and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Place half of the cabbage in an 11x7-in. baking dish coated with cooking spray; top with half of beef mixture. Repeat layers (dish will be full). Sprinkle with cheese. Bake, uncovered, at 350° for 15-20 minutes or until heated through., Serve immediately or before baking, cover and freeze casserole for up to 3 months., To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 45-50 minutes. Uncover; bake 15-20 minutes longer or until heated through.

Steps:

• In a Dutch oven, cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut. , In a large bowl, combine tomato sauce, onion, rice, chili powder, garlic powder and salt. Crumble beef over mixture; mix well. Shape into 12 balls. Place 1 meatball on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose meatball. Secure with toothpicks. , Place in a 5-qt. slow cooker. Pour remaining tomato sauce over cabbage rolls. Cover and cook on low for 8 hours or until meat is no longer pink and cabbage is tender. Discard toothpicks.