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April 11, 2009

Slow-Cooked Cabbage, Tomatoes and Meatballs

By Worker Bee
16 Comments

Last week we discussed the merits of canning your own foods. So you canned a bunch of tomatoes and now you need a good reason to use ‘em! Enter the following unstuffed cabbage recipe:

Ingredients:
1 large head of cabbage
1 pound of ground meat (turkey, chicken, beef…you decide)
½ pound of spicy sausage, casing removed
½ cup minced onion
1 tsp caraway seeds
1 tsp ground coriander
1 tbsp garlic powder
1 16 oz can tomatoes – including the juice
3 tbsp vinegar
1 carrot – unpeeled, ends chopped off
Salt and pepper to taste

Method:
Preparation could go one of two ways. If available – and you have the time to throw it together in the morning – a crock pot could be used. The slow cooking process really allows the flavors to mingle and creates, in our opinion, a tastier dish. However, this dish also turns out well when made in a roasting dish and may work better for those who like to throw dinner together on the fly.

Now on to the actual method…

First, cut the cabbage into large chunks and use your fingers to roughly separate the leaves. Place half in the bottom of the crock pot or roasting pan. In a large bowl, mix the meat, sausage, onion, spices, salt and pepper. Using your hands, tightly roll the mixture into a series of small meatballs about 2-3 inches in diameter (if you don’t roll them tightly enough, they’ll break apart – while this does nothing to the taste, it looks more appetizing when you have the meatballs!) Place the meatballs on top of the cabbage and cover with the remaining cabbage. Set aside. In a food processor, combine canned tomatoes (with juice) and vinegar and pulse a few times so that the tomatoes are broken down but not pureed. Pour the mixture over the cabbage, add the carrot* and cook in a crock pot for 6-8 hours on low or in an uncovered roasting dish in an oven at 350 F for 1 hour. Remove carrot and serve piping hot.

We know this dish sounds kind of strange, but trust us, it is delicious. It all comes together to form a hearty, gorgeous amalgamation of light green cabbage, bright red tomatoes and juicy sausage and is super easy to make. Give it a try tonight and let us know what you think in the comment board.

*Due to the acidic nature of this recipe, most stuffed cabbage dishes call for sweetener to be added. However, a carrot will actually soak up the acidic flavor without adding any sugar. Just be sure to discard it before serving.

Nutrition Analysis:
Courtesy of Fitday.com (based on use of ground beef). Recipe serves 6.

Calories: 406
Fat: 23.8 grams (53% calories from fat)
Carbs: 19.2 grams (17% calories from carbs)
Protein: 30.4 grams (30% calories from protein)

renoir_girl Flickr Photo (CC)

Further Reading:

Primal Bloggers Around the Net

Act “As If” – A 30 Day Primal Health Challenge

The Best of 2008

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16 Comments on "Slow-Cooked Cabbage, Tomatoes and Meatballs"

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Alex
Alex
7 years 5 months ago

Wow!…. thats exactly what i had for dinner last night… scarry

George
7 years 5 months ago

Going to keep this one for later use, once all my veggies are grown!

Donna
Donna
7 years 5 months ago

I’ve never thought about canning a veggie with a meat, i more than love this idea, and love this recipe even moreso, this looks sooo good, Mmmm!!!

Emily
Emily
7 years 3 months ago

Recipe looks great but as with the jambalaya, I can’t figure out how to go paleo with sausage in a recipe (SODIUM!!)? Any advice?

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[…] via Mark’s Daily Apple […]

Carrie
Carrie
6 years 5 months ago

I used Aidell’s andouille sausage–no hormones, preservatives, gluten, soy, or other ‘garbage’ fillers–and cooked it in the oven in an open roasting dish. It was excellent–much better than stuffed cabbage. We had leftovers and they were good for lunch the next day.

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[…] Slow-Cooked Cabbage, Tomatoes and Meatballs […]

Groks College Student
Groks College Student
5 years 11 months ago

sounds like some good Halupkis which I was craving

Barbara
Barbara
5 years 5 months ago

Made it … Loved it! Thanks!

Beth
Beth
4 years 1 month ago

Mmmmmmmm. Deconstructed cabbage rolls. YUM. Can’t wait to try it. Thanks. 🙂

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[…] Slow-Cooked Cabbage, Tomatoes and Meatballs (Mark’s Daily Apple) […]

Rebecca
Rebecca
2 years 8 months ago

So I didn’t have a carrot but put about 1/2 tablespoon of sugar (gasp! Sugar!) because I was worried about the acidity without it, but I think I could have gotten away without it because it actually tasted pretty sweet, so glad I didn’t add more!

Recipe came out great, would make again for sure.

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[…] Slow-Cooked Cabbage, Tomatoes and Meatballs by Mark’s Daily Apple […]

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[…] Here is something I made to use some leftover kofta and extra cabbage, inspired by this post at Mark’s Daily Apple. […]

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