I have mentioned before that I get recipe ideas from a variety of sources. Magazines, online, restaurants, TV, etc. This particular recipe came from Mr. Food. We watch NBC’s Valley News Live morning show a lot and he is always towards the end right before I shower for the day. I used his recipe and tweaked it to my liking. We both really enjoyed the final results. Healthy and filling on these (hopefully soon ending) winter nights.
Stuffed cabbage stew
For the meatballs:
- 1 lb. lean ground beef
- ½ tsp. black pepper
- ½ tsp. garlic salt
- 2 Tbsp. dried, minced onion
- 1 heaping tsp., dried Italian seasoning
- ¾ tsp. dried oregano
- ½ tsp. crushed red pepper flakes
- 1 ½ Tbsp. Worcestershire sauce
- 1 beaten egg or egg substitute
- 1/3 cup Italian seasoned bread crumbs
Combine all ingredients and mix until all incorporated. Section into 20-24 meatballs and set aside.
For the rest of the stew
- 1 28 oz. can crushed tomatoes, do not drain
- 2 Tbsp. light brown sugar
- 3 garlic cloves, minced
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. lemon juice
- 1 head green cabbage, shredded (about 12 cups)
What To Do:
In a medium bowl, combine tomatoes, brown sugar, garlic, Worcestershire sauce and lemon juice. Mix well.
In a soup pot, place half the shredded cabbage. Add meatballs and half the tomato mixture. Top with remaining cabbage and remaining tomato mixture. Do not stir!
Bring to a boil, then reduce heat to low and simmer, uncovered, 20 minutes. Stir gently, being careful not to break up meatballs. Simmer an additional 40 minutes, or until cabbage is soft, stirring halfway through. Garnish with cheese and hot peppers if you like.
It is going to seem weird to put that in all dry but as the cabbage cooks, a lot of water is released and at the end you will have a super thick and fragrant stew. The stew also reduces by about ½ in size due to the cabbage cooking up.
I think this would also work in your Crock Pot if you prefer.