Meatballs & Cabbage

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By far the NUMBER ONE recipe in my 2nd cookbook “The At Home Gourmet”

This is a recipe from my Aunt Rachel who basically took my grandmothers Giflte Kraut (stuffed cabbage) and made this easy deconstructed version.

We have been making this recipe for over 30 years now.. no joke. Even though my grandmother still makes the harder real stuffed cabbage version almost weekly.

I can’t tell you how this is my childhood in a bowl. It is my ultimate comfort food and I love it so much.

I literally drink the sauce with the cabbage as a soup.

I actually make it KFP year round with the matzah meal (if you don’t use matzah meal or can’t find non gebrokts – just leave out)

This is a Friday night staple many weeks.

I serve it normally with a big pile of mash potatoes on the side. It’s combo is awesome.

When it’s not Pesach many times I serve with rice.

This freezes like a dream. Make in advance and make double batches! It’s a life saver when you have crazy days.

Ingredients

Scale

RECIPE:

For the MEATBALLS:

1lb ground beef

1/2 cup matzah meal

1 egg

1 tsp. Kosher salt

Pinch of black pepper

1/2 tsp. Garlic powder

1 Tbsp. Dried parsley

1 tsp paprika (optional)

For the SAUCE:

2 bags @kosher_taste shredded white cabbage

1 cup ketchup

16 oz can tomato sauce

4 cups water

2/3 cups brown sugar

2 tbsp/ lemon juice

1/4 tsp. Salt

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Instructions

In a large mixing bowl add your meatball ingredients and mix well. Shape your meatballs and set aside.

Make your cabbage sauce: add all its ingredients to a large soup pot and bring to a low simmer on a low flame.

When your sauce begins to simmer, add the meatballs to the cabbage sauce. Let cook on low for about 1.5-2 hours. Remove from flame and serve hot.

Author: Sarah Lasry