enters my brain. I may start in the morning
trying to figure out what I want for
supper and sometimes I have no
clue even at the end of the day.
Yesterday I started out craving something
like spaghetti and meatballs, but I was trying to
figure out how to make it more healthy.
Not that spaghetti is terrible, but the
noodles alone are pretty rich in calories.
Then I remembered I had a head of cabbage
in the fridge that needed to be used.
So cabbage and meatballs it became...
But these are no ordinary meatballs...
We processed our own deer burger back in
the fall, and I added canned jalapenos,
diced garlic, bacon and
Greek seasoning to the meat
while grinding it. Therefore, while
sitting in the freezer, all those flavors melded
together and made some yummy meatballs.
I am sure you could buy some ground
chuck and add similar
ingredients one day, then let it sit in the
refrigerator until the next day to incorporate
the flavors into the meat.
Cabbage and meatballs
1 small head of cabbage, chopped roughly
1 small onion diced
1 cup water
1 1/2 pounds ground meat (mine was deer)
1 cup Italian breadcrumbs
1 can petite diced tomatoes (15oz)
1 can tomato sauce (15oz)
In a large deep skillet, add the cabbage, onion, a little salt and pepper and the water, cover with a lid and cook on medium low for about 15 minutes, stirring occasionally. You can add more water if it gets too dry, but you want most of the water to cook out. While the cabbage is cooking, mix the egg, meat and breadcrumbs together with some garlic powder, salt and pepper and form it into balls about the size of golf balls.
Place the meatballs on top of the cooked cabbage.
Then pour the tomatoes and sauce over the top...
Put the lid back on and cook on low for about an hour or until the meatballs are done, stirring about 2-3 times and making sure there is enough liquid. You can add more tomato sauce to make it more of a soup if you would like.
It is not the prettiest thing, but I added a little
shredded sharp cheddar on top, and it was
Enjoy everyday! :)