This recipe comes courtesy of my friend’s mother. It’s “unstuffed” cabbage because it contains all the ingredients of the stuffed variety, but the meat is formed into meatballs, which cook in the sauce along with sliced cabbage. This is a very simple dinner that pairs well with crusty bread and with lots of different herbs, if you’re into seasonings.
Mix the other meatball ingredients before you add the meat
Use your hands to mix the ground meat in
Make walnut-sized balls
Chop the end off your cabbage
Cut the cabbage into one-inch roundels
If some core is present in a roundel, cut around it
Cut several 3- or 4-inch-long chunks from each roundel
Voilà cabbage!
Bring the tomato mixture to a boil
Add the cabbage to the boiling tomato mixture
Place the meatballs on top of the cabbage
Meatballs, hanging out!
Cover and cook until the meatballs set
Then stir and place the sauce and cabbage on top of the meatballs, cover, and cook again
Unstuffed Cabbage
PhD Kitchen 