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Meatballs with minced cabbage and rice

Meatballs with Cabbage and Rice

Inexpensive, yet incredibly juicy, appetizing, and tender! These meatballs with cabbage, ground meat, and rice come out wonderfully delicious. A great dish for lunch that the whole family will love. Serve with sour cream and any side you like.

Mom of Sweet Tooths

Recipe author

Composition / ingredients

Servings:

Ground meat

750

Cabbage

400

Rice

Carrot

Onion

Egg

Nutmeg (pinch)

Salt

Vegetable oil (or 4 tbsp for frying the meatballs)

Nutmeg

Salt (10-15 pcs.)

Sour cream

200

Tomato paste

Thyme

Peppercorns

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 7 g

Fats 46 % 17 g

Carbohydrates 35 % 13 g

236 kcal

GI: 25 / 75 / 0

Cooking method

Step 1:

How do you make meatballs with cabbage? Gather your ingredients. Wash and peel the vegetables. You can buy the ground meat ready-made or mix your own pork-and-beef blend at home. Peel the outer leaves off the cabbage.
Step 2:

Finely chop the cabbage and the peeled onion.
Step 3:

Grate the carrot on the coarse side of a grater.
Step 4:

Heat a little vegetable oil in a skillet and sauté the vegetables over medium heat until about half cooked.
Step 5:

Rinse the rice well, then boil it for 7–8 minutes once the water comes up. Drain it in a colander (no need to rinse again) and let it cool.
Step 6:

Turn to the meat. Add the egg, salt, and a pinch of nutmeg, and mix well.
Step 7:

In a large, deep bowl, thoroughly combine the cooled rice, sautéed vegetables, and ground meat until smooth, then slap the mixture against the sides of the bowl. This helps it bind together well.
Step 8:

With wet hands, roll the mixture into balls — your future meatballs.
Step 9:

Brown the meatballs on both sides. A large, deep skillet works if it fits them all — mine wouldn't hold them in a single layer since there were so many. In that case, use a Dutch oven or heavy pot and add enough water to come halfway up the meatballs.
Step 10:

Bring the pot to a boil, then add the tomato paste, spices, peppercorns, and salt.
Step 11:

Simmer over low heat for about 30 minutes, then stir the sour cream into the sauce and cook for another 10 minutes.
Step 12:

Here's what the finished meatballs look like. Enjoy!

The vegetables make the meatballs juicier and more tender, and the vegetables and rice stretch the batch further. This amount of ingredients makes quite a lot of meatballs, which keeps the dish budget-friendly and feeds a big family. I like smaller meatballs, but you can make them larger — it's up to you.
To keep your eyes from stinging while you chop onions, rinse the onion and the knife with cold water. Your cutting board won't hold onto the oniony smell if you rub it with a lemon wedge first.