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Meat meatballs with cabbage

Meatballs with Cabbage

Really tasty, filling meatballs! A bright, fragrant dish for the whole family. It's hearty and delicious, and the cabbage adds a touch of freshness. The gravy is so good you can spoon it over rice or potatoes for a complete dinner)))

Angel

Recipe author

Composition / ingredients

Servings:

Pork

Green cabbage

500

Carrots

100

Onion

200

Water

500

Sour cream

100

Tomato paste

Flour

Salt

Pepper

Dried herbs (I use ground bay leaf and an Italian herb blend)

Allspice (whole berries)

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 7 g

Fats 48 % 10 g

Carbohydrates 19 % 4 g

135 kcal

GI: 75 / 0 / 25

Cooking method

Step 1:

Gather your ingredients. Peel the onion and carrot.
Step 2:

Rinse and pat the meat dry, then grind it into ground meat. You can use any meat you like — pork, beef, chicken, or turkey. I'm using pork.
Step 3:

Next, run the cabbage through the meat grinder.
Step 4:

Combine the ground meat and cabbage, season with salt and pepper to taste, and add whatever dried spices and seasonings you like. Mix well.
Step 5:

Dice the onion.
Step 6:

Grate the carrot on the medium side of a box grater.
Step 7:

In the skillet you'll use to braise the meatballs, sauté the vegetables in a little vegetable oil.
Step 8:

Add the tomato paste, bay leaf, allspice, and water — stir and bring to a boil.
Step 9:

Stir the flour into the sour cream and mix well.
Step 10:

Add it to the skillet, stir it in, and bring back to a boil.
Step 11:

Shape the meat mixture into meatballs.
Step 12:

Drop the meatballs into the simmering gravy, bring it back to a boil, then lower the heat, cover, and braise until done, about 40 minutes.
Step 13:

Serve the meatballs hot with any side dish — or on their own)) So good! Enjoy!