Wednesday, March 30, 2011

You Have To Try This: Meatballs and Cabbage

Even if you don't like cabbage, you need to give this one a try!  Don't tell my mother, but I actually like cabbage now.  I've yet to convince my daughter, but I think this recipe will make her come around!  The meatballs have a tangy, creamy sauce that goes so well with the crisp, steamed cabbage.  You probably could serve the meatballs with rice or pasta, or even mashed potatoes.  That is if you think you don't like cabbage.  But do me a favor, try it.  It's an unusual but very good combination!
The Meatballs and Cabbage Line-Up
Place ground beef in bowl. 
Add garlic, bread crumbs, mustard
Worcestershire sauce, salt and pepper. 
Combine until well mixed.
Shape into evenly sized balls. 
I used my medium-sized cookie scoop.
The beef mixture should yield about 24 meatballs. 
(Just a little smaller than golf ball-sized.)
Brown meatballs on all sides. 
Remove from skillet and set aside.
Remove excess oil from skillet. 
Add onions and saute until
soft and light brown.
Combine flour with a small amount of beef broth. 
Whisk well to remove lumps. 
This is called a "slurry" and helps to
thicken the sauce.
Add flour mixture to remaining beef broth.
Combine broth mixture with sour cream. 
Whisk until smooth.
Add sour cream mixture to skillet.
Return meatballs to skillet. 
Cover and simmer 30 minutes.
Season cabbage with salt and pepper. 
Steam until tender-crisp
about 3 to 5 minutes.
Stir parsley into meatballs and sauce. 
(Stir carefully so you
don't break the meatballs!)
Serve meatballs and sauce over cabbage. 
Trust me.  It's that good!

Meatballs and Cabbage

1 pound ground beef
2 cloves garlic, minced
1/2 cup unseasoned bread crumbs
3 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon salt
pepper to taste
2 tablespoons vegetable oil
1 medium onion, sliced
10 ounces beef broth
1 cup sour cream
1 tablespoon flour
1 tablespoon chopped parsley
1 head cabbage, shredded

Combine beef, garlic, bread crumbs, mustard, Worcestershire sauce, salt and pepper.  Form into about 24 meatballs.  In a large skillet, heat vegetable oil and brown meatballs on all sides.  Remove meatballs from skillet.  Drain excess oil from skillet and discard.  To skillet add onions and saute until soft and lightly browned.  Combine a small about of beef broth with the flour and whisk until lumps are gone.  Combine flour mixture with remaining beef broth and sour cream.  Pour into skillet with onions.  Return meatballs to skillet.  Cover and simmer for 30 minutes.  Carefully stir in parsley.  Meanwhile salt and pepper cabbage and steam for 3 to 5 minutes until tender but still crisp.  Arrange cabbage on plate, top with meatballs and sauce.  Serve immediately.

Prep Time:  Approximately 25 minutes     Cook Time:  Approximately 30 minutes

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