Unstuffed Cabbage Meatballs

• khẩu phần: Serves 4 to 6
• tổng thời gian: 50 minutes

Nguyên liệu

Everything you love about stuffed cabbage, but in saucy meatball form. This is the crowd-pleasing dish everyone seems to agree on. Freezes like a dream!

2 large onions, peeled

1 ¼ lbs ground 80/20 beef

1 c. finely chopped soft herbs, (mint, parsley) +  more for garnish

1 egg

6 cloves garlic, minced

4 tsp kosher salt

1 tsp coarsely ground black pepper, + more to taste

½ tsp baking soda

¼ c. olive oil, + more oiling hands

3 TB tomato paste

a 1 ½ pound head cabbage, shredded (7 ½ c.)

⅔ c. long grain rice, rinsed

⅓ c. raisins

2 ½ c. low sodium beef or chicken broth

1 c.  strained tomatoes, such as Pomi

6 TB red wine vinegar, + more if desired

¼ c. lightly packed dark brown sugar

Thinly slice one onion; reserve. Grate second onion on large holes of a box grater into a large mixing bowl. Add beef, herbs, egg, 3 cloves minced garlic, 1 tsp salt, 1/2 tsp pepper, and baking soda. Use your hands to gently mix well. Divide into 12 equal-sized pieces. Roll into balls with lightly oiled hands.

Hướng dẫn

Heat a wide, high sided skillet over medium-high heat. Add the olive oil, then arrange the balls in the pan, leaving space between them. Cook until the bottoms are browned and easily release from the pan, 2 minutes, gently flip and cook 2 more minutes. Turn them on their sides and gently swirl the pan to brown further, 2-3 minutes. Transfer to a plate, leaving fat.

Add the sliced onion and cook, stirring to release brown bits from bottom of pan. Reduce heat to medium. Cook, stirring, until translucent, 6 minutes. Add remaining 3 cloves garlic and tomato paste. Cook, stirring,  2 minutes. Raise heat to medium-high. Add cabbage in 3 batches, adding 1 tsp salt with each batch. Cook, stirring, until wilted and reduced by nearly half, 5-6 minutes. Add rice and raisins; stir to combine. Add broth, tomatoes, vinegar, brown sugar and remaining ½ tsp pepper, bring to a boil, nestle in the meatballs, spoon some sauce over the top, return to a boil,  reduce to low, simmer and cook, stirring occasionally, until the rice is cooked, 30-35 minutes. Season with more vinegar, salt and pepper if needed. Garnish with more herbs.