Cabbage Bowl Meatballs
A genius, fuss-free twist on stuffed cabbage! A whole hollowed-out cabbage is filled with large meatballs and rich tomato sauce, then baked until perfectly tender.
Equipment
- Paring knife
- Medium Mixing Bowl
- Deep baking dish or casserole dish
- Heavy-duty aluminum foil
Ingredients
- 1 large firm green cabbage
- 1 to 1.5 lbs raw meatball mixture prepared to your liking
- 2 6 oz cans tomato paste
- 2 tbsp olive oil
- Water to thin sauce
- Seasonings to taste e.g., Italian seasoning, salt, pepper
- Cooked white rice optional, for serving
Instructions
- Wash the cabbage and cut about 3 inches down from the top to create a "lid."
- Hollow out the inside of the "lid" piece. Carefully hollow out the center of the large cabbage base, leaving a wall about 4 layers thick. (Save the inner cabbage for another use).
- Form your raw meatball mixture into large meatballs. Pack them into the hollowed-out cavity of the cabbage base.
- In a bowl, whisk the tomato paste, olive oil, and your chosen seasonings. Gradually whisk in water until it reaches a pourable sauce consistency.
- Pour the sauce generously over the meatballs inside the cabbage, and pour any remaining sauce into the bottom of the baking dish around the outside of the cabbage.
- Place the cabbage "lid" securely back on top of the bowl.
- Preheat oven to 400°F (200°C). Tightly seal the entire baking dish with heavy-duty aluminum foil to trap the steam.
- Bake for 1.5 to 2 hours, depending on how tender you want the cabbage. Do not open the foil while baking.
- Carefully remove the foil. Slice the cabbage into wedges and serve with the meatballs and sauce over a bed of white rice.
Notes
Meatball Size: Make the meatballs larger than normal, as they will shrink during the long bake time. Sealing is Key: Ensure the foil is crimped tightly around the dish. The trapped steam is what cooks the meatballs and softens the cabbage.
